1 drained canned chipotle chile in adobo sauce, diced
1 cup salsa
1 (7-ounce) bottle roasted red bell peppers, drained and sliced
Chopped fresh cilantro (optional)
How to Make It
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from skillet; crumble and set aside. Sprinkle chicken with salt and black pepper. Add chicken to bacon drippings in pan; sauté 2 minutes on each side. Remove chicken from pan. Add onion, coriander, garlic, and chile to pan; sauté 3 minutes. Stir in salsa and bell peppers. Return chicken to pan. Cover and cook over medium heat 12 minutes or until chicken is done. Sprinkle with crumbled bacon; garnish with cilantro, if desired.
I agree this dish was super spicy!! I will make it again but either leaving the chipotle chili's out or not cutting them like the the review below states. Very tasty dish but seriously cleared my sinuses. Guess I should have read the reviews before making the dish.
I chopped the chipolte peppers and it made the dish extremely spicy!! Next time I will keep them whole and then remove them before eating. Everyone's mouth was burning and there were a lot of snifflely noses.
This recipe is in my top five recipies of all time! It is so wonderful with tortillas, or pita bread or rice. I vary the heat of the salsa based on the eaters's taste buds, thanks to this (and other) C.L. recipies people think I am a gourmet! :-)
I was doubtful about this recipe because of the jarred salsa, and it was exactly what I didn't like about it. I felt like I took salsa out of the jar and dumped it on top of a boring chicken breast. I won't make this again, and if I did, I'd use fresh tomatoes, cilantro, and some beans in place of the salsa.
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