Main dishes

Chipotle Chicken & Vegetable Skillet

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Chipotle Chicken & Vegetable Skillet recipe

photo by:

kraft

If you CAN stand the heat, get sizzling in the kitchen with this easy chipotle chicken dish. It’s spicy proof that eating smart can be tasty, too.

time

prep:

25 min

total:

50 min

servings

total:

8 servings

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What You Need

1/2

cup KRAFT Zesty Italian Dressing, divided

small boneless skinless chicken breast halves (2 lb.)

large onion, sliced

cans (14.5 oz. each) diced tomatoes, undrained

lb. new potatoes, quartered

carrots, chopped

canned chipotle peppers in adobo sauce, chopped

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It

HEAT 1/4 cup dressing in large skillet on medium heat. Add chicken; cook 5 min. or until each breast is browned on both sides, turning after 3 min. Remove from skillet; cover to keep warm.

COOK and stir onions in remaining dressing in same skillet 3 min. or until crisp-tender. Return chicken to skillet. Add tomatoes, potatoes, carrots and peppers. Bring to boil; cover. Simmer on low heat 25 min. or until chicken is done (165ºF) and potatoes are tender, uncovering after 10 min.

SERVE topped with sour cream.

Kraft Kitchens Tips

Note:

This dish is quite spicy. For milder flavor, use only 1 chipotle pepper.

Variation

Blend the canned tomatoes and chipotle peppers in blender until smooth. Add to browned chicken in skillet along with the onions; continue as directed.

Food Facts

If your chicken breasts are larger than 4 oz. each, they will take longer to cook. Increase the cook time as necessary to be sure the chicken is done (165ºF).

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Rosiecheex

posted:2/16/2012

I thought this was ok. It was definitely spicy which my family loves but the actual sauce was very bland it needed something else, some salt or seasoning.

a cook

posted:12/6/2010

This was terrible. I reduced the amount of peppers to half the recipe and it was still way too hot. Plus it lacked any other seasoning. It definitely needed salt. The potatoes took twice as long to cook as the recipe states. I wasted a lot of chicken with this terrible recipe.

a cook

posted:11/11/2010

Very good! Was a bit too spicy for young kids though. And took longer to cook than 25 minutes. I ended up putting mine in the oven to speed it along and make the potatoes crispy.

a cook

posted:11/10/2010

Way to spicy. No one in the family could eat it. We had to buy dinner the evening I made it.

faithpogue

posted:9/2/2010

This was fantastic!! The only thing is the potatoes do take way longer than 25 minutes to become tender...almost an hour. But it was so worth it!! Great flavor and will definitely make again!!!

a cook

posted:9/2/2010

Very spicy! My kids could not eat it. I would perhaps recommend using only the sauce from the chiles in adobe rather than the entire peppers. My husband and I enjoyed it but too much heat for most kids.

dln9106

posted:8/31/2010

A bit spicy for my toddlers. Perhaps my potatoes were too big, but both they and the carrots weren't cooked even after 35 min. The chicken was nice and juicy, though.

mckinnej

posted:8/31/2010

Even though I like spicy food, this was waaay too spicy! Definitely not a family recipe. I used 2 small and 1 medium sized peppers from the can and it was unbearable. The whole thing went in the trash. If you want to feed this to kids you better leave out the peppers. (It was the first time I've ever used these peppers, probably the last too.)

champoux01

posted:8/27/2010

This was great. We enjoyed it very much. 5 stars

barbf11

posted:8/27/2010

Excellent recipe! Thanks so much. I did not read to divide the 1/2 cup salad dressing, so I used the entire amount all at once (in fact, a little more) and it made it a little more "soupy" than the picture, but we LOVED it. We used crusty bread to sop up the juices. As another reviewer stated, it took much longer than 25 minutes to get the potatoes and carrots soft, but it was worth the wait!!