Rotel's Chicken Diablo

Name: Rotel's Chicken Diablo
Ingredients: 2 tablespoon vegetable oil; 1/2 teaspoon garlic salt; 2 cup rice or quinoa; 8 ounce sliced fresh button mushrooms; 2 tablespoon tomato paste; 8 ounce tomato sauce; 10 ounce diced tomatoes & green chilies, undrained; 4 skinless chicken breasts

jdoochin|Jan. 15, 2014 11:02 am EST

3.3 (3 ratings)

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This Rotel inspired recipe makes my mouthy water just thinking about it. While the chicken is simmered in a tomato and mushroom sauce with chopped green chilies, I serve with a side of rice or quinoa for a little extra contrast.

Servings

4

Ingredients

2 tablespoon vegetable oil
1/2 teaspoon garlic salt
2 cup rice or quinoa
8 ounce sliced fresh button mushrooms
2 tablespoon tomato paste
8 ounce tomato sauce
10 ounce diced tomatoes & green chilies, undrained
4 skinless chicken breasts

Directions

1. Heat oil in large skillet over medium-high heat. Meanwhile, sprinkle chicken with garlic salt.
2. Cook chicken 5 minutes or until browned on each side. Remove from skillet; set aside. Add mushrooms to skillet; cook 2 to 3 minutes or until tender. 3. Add tomato paste, undrained tomatoes and tomato sauce.
4. Return chicken to skillet; reduce heat and simmer 5 minutes more or until chicken is no longer pink in centers (165°F) and sauce is thickened slightly.
5. Serve with cooked rice or quinia