Ingredients1 h servings 393 cals
- Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the jalapeno peppers and onion until tender, about 8 minutes. Remove the vegetables from the skillet; add 1 tablespoon of olive oil to the hot skillet. Sprinkle the chicken tenders with chicken seasoning, and cook and stir in the olive oil until slightly golden brown and no longer pink inside, about 10 minutes. Transfer the chicken to a bowl.
- Return the jalapeno peppers and onions to the skillet, and stir in the pina colada mix and sour cream. Bring the mixture just to a simmer, reduce heat, and simmer for 5 minutes; stir in the chicken, and mix in the bock beer. Simmer until the flavors have blended and the sauce has slightly thickened, 15 to 30 more minutes.
- Cook's Note
- You may substitute 6-8 ounces of canned green chilies for the jalapenos if you wish. It still tastes good!
Per Serving: 393 calories; 22.4 g fat; 18.7 g carbohydrates; 26.6 g protein; 90 mg cholesterol; 93 mg sodium. Full nutrition
ReviewsRead all reviews 3
At first didn't know how the Pina Colada mix and Beer would settle... but the flavors melt together the same as they do in your mouth! Then with the addition of the sour cream, you will think yo...
This was not bad, but not what I expected at all. I made this because of the jalapeno part of it and was really disappointed at how sweet it was. Maybe I should have realized it with the pina ...