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Ingredients33 m servings 339 cals
Original recipe yields 4 servings
- Heat oil in a large skillet over medium heat. Add chile peppers; cook and stir until browned, about 1 minute. Add tomatoes; cook and stir until softened and reduced, about 7 minutes. Stir in chicken; cook and stir until it is dark red and sauce thickens and starts to stick to the pan, 10 to 15 minutes.
Per Serving: 339 calories; 12.3 g fat; 33.4 g carbohydrates; 29.3 g protein; 59 mg cholesterol; 220 mg sodium. Full nutrition
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