Recipe Background
Skillet Chicken Picante inspired by a Mexico City trip, easy and delicious.
The first time I cooked Skillet Chicken Picante was right after a whirlwind cooking class trip to Mexico City with my father. Inspired by the colorful streets and vibrant markets, I returned home with a 24-ounce jar of authentic picante sauce nestled carefully in my suitcase. Dad had gifted me his trusty skillet, insisting that the right pan made all the difference. It seemed appropriate to honor his gift with a dish that married ease and flair. The thought of those chopped onions mingling with the cubes of chicken in the sizzling skillet made my heart dance in anticipation.
On a crisp autumn weekend, I invited Dad over for what I dubbed a celebration of our culinary adventure. As we sautéed the chicken and onions in a hot pan, the air filled with nostalgia and garlic powder. It's crucial to cook until the chicken’s golden exterior meets the tender bite. Pouring in the can of diced tomatoes and that prized picante sauce felt like stirring memories into every bubble of the simmer. We warmed up flour tortillas on the side, ready to embrace that savory filling topped with a generous sprinkle of shredded cheddar.
The moment we wrapped that cheesy, saucy delight in the soft tortillas was truly special. A practical tip: let the simmered sauce reduce properly for a flavor that clings perfectly to each tortilla. Sharing that meal, Dad and I reminisced about our trip, our laughter bubbling up just like the sauce on the stove. It was more than a dish; it was a connection, sealed with spice and love.
Ingredients
- 1 tablespoon vegetable oil
- 3 chicken breasts skinless and boneless, cubed
- 1 onion chopped
- 1 tablespoon garlic powder
- 1 (14.5-ounce) can diced tomatoes
- 1 (24-ounce) jar picante sauce
- 10 (10-inch) flour tortillas
- 12 ounces cheddar cheese shredded
Directions
- In a medium skillet over medium heat, heat the oil.
- Add the chicken cubes, the onion, and the garlic powder to the oil and sauté until the chicken reaches an internal temperature of 165 degrees F, about 15-20 minutes.
- Pour the tomatoes and the picante sauce over the chicken mixture.
- Let the chicken mixture simmer until the sauce thickens, about 30 minutes.
- Serve the chicken picante wrapped in the tortillas and sprinkled with the cheese.
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