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South of the Border Chicken Cacciatore

4 chicken breasts, with bone-in
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 medium onion, cut into wedges
4 cloves garlic, chopped
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 (14 ounce) jar pizza sauce
1 (8 ounce) jar Ortega Medium Taco Sauce
1/2 cup water
2 teaspoons chopped fresh parsley
1 cup frozen corn

Sprinkle chicken breasts with salt and pepper.

In large, deep skillet over medium-high heat, warm oil. Add chicken breasts and saute until browned on all sides, about 3 minutes per side. Remove chicken and set aside.

Reduce heat to medium-low and pour off all but 1 tablespoon oil. Add onion, garlic and bell peppers; cook, stirring often, until softened, about 6 minutes. Stir in pizza and taco sauces; add water and parsley. Return chicken to skillet; bring sauce to simmer. Reduce heat to low; cover and simmer for 20 minutes, turning chicken after 10 minutes.

Stir in corn, turning chicken again; continue to simmer uncovered for another 10 minutes.

Serve over rice or pasta.

Servings: 4

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