Mexican Chicken

Servings: 4

Using pre-cooked chicken here makes this recipe even simpler. Deli chicken cut thick or rotisserie chicken is a great way to go. Last resort: Chunk up raw chicken breast and sauté in a little oil in a skillet coated with Teflon™ non-stick.



1 tablespoon olive oil
1 rib celery, coarsely chopped
1 large yellow onion, coarsely chopped
1 can whole Italian tomatoes, drained and cut up
2 large Yukon Gold potatoes, cut into 1-inch pieces
2 cups frozen corn
1 cup barbecue sauce
1 pound (1-inch pieces) pre-cooked chicken, cut into 1-inch pieces
1/4 cup chopped fresh cilantro

Mexican Chicken recipe 


In a large stock pot coated with Teflon™ non-stick, heat the olive oil and sauté the celery and onions until tender, about 2 minutes. Add the tomatoes and potatoes and cook covered on medium heat for about 30 minutes or until potatoes are tender. (Don’t overcook.) Add the corn and barbecue sauce. Cover again and cook another 10 minutes. Stir in the chicken and sprinkle with the cilantro. 

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