Chicken El Torro
4 skinless boneless chicken breast halves
1 T. vegetable oil
1 small onion…. diced
1 (16 ounce) jar mild Picante sauce
1 c. shredded Monterey Jack cheese
fix enough rice for the above to be placed over
1/2 cup sliced black olives …drained and chopped
1/2 cup sour cream (optional)
Place chicken breasts in a saucepan with enough water just to cover. Bring to a boil, and cook until meat shreds easily. Remove chicken from water…shred. . . and set aside… . Reserve water.
Heat oil in a large heavy skillet over medium heat.
Add: onion. . . and cook until transparent. . . shredded chicken meat. . . stir in the picante sauce. . . 1/2 cup of the reserved chicken water.
Reduce heat to low. . . simmer 30 minutes- or until the sauce is thick.
Remove the pan from heat. . . sprinkle cheese over the chicken mixture.
Serve over rice and garnish with sliced olives and sour cream.
Serves about 4
hj 