Heat oil in a non-stick skillet over medium high heat. Season chicken with salt, pepper and oregano to taste. Brown chicken on each side, about 2 minute per side. Add onions, pepper and garlic, saute about 2 minutes more. Add Rotel, including juice; cover and reduce heat to medium low. Simmer until chicken is completely cooked, about 15 minutes. Uncover, return to boil. Gradually add cornstarch mixture until desired thickness occurs. Serve over steamed rice.
This recipe was delicious, of course with my family's appetite I had to double it, and I added stewed tomatoes and a can of mild Rotel. I also simmered mine for an hour on very low. The chicken just melts in your mouth.
Instructions
Heat oil in a non-stick skillet over medium high heat. Season chicken with salt, pepper and oregano to taste. Brown chicken on each side, about 2 minute per side. Add onions, pepper and garlic, saute about 2 minutes more. Add Rotel, including juice; cover and reduce heat to medium low. Simmer until chicken is completely cooked, about 15 minutes. Uncover, return to boil. Gradually add cornstarch mixture until desired thickness occurs. Serve over steamed rice.
Similar Recipes
chicken, main courses