4 skinless, boneless chicken breast halves
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 medium onion, sliced into rings
1 medium carrot, quartered and cut into 1 inch thick slices
1 cup pumpkin puree
1 (15 ounce) can diced tomatoes with green chile peppers - drained
1 (15 ounce) can diced tomatoes with green chile peppers, drained
1 (8 ounce) can chopped green chile peppers, drained
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon white sugar
1/2 teaspoon ground black pepper
3 cup chopped onion
Place chicken, cut side down, in skillet on medium heat. Cook over medium heat until brown. Remove chicken from skillet. Mix together with olive oil and saute in olive oil for 1 to 2 minutes, stirring constantly. Mix in onions, carrot, pumpkin puree, tomatoes with green chile peppers, tomatoes with green chile peppers, diced tomatoes with chiles, salt, oregano, sugar, black pepper, onion and pumpkin. Reduce heat to medium-low, and simmer for 20 minutes.
Remove chicken from skillet and chop into 1/2 inch slices. Heat oil in large skillet over medium heat. Stir together chicken and pumpkin mixture and cook 1 minute, stirring constantly. Stir in tomatoes with chiles, tomatoes with green chile peppers, tomatoes with chiles, diced tomatoes with chiles, diced tomatoes with chiles, tomatoes with chiles, tomatoes with chiles, tomato with chiles, tomato with chiles, tomatoes with chiles and mushrooms. Reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally.
Stir chicken mixture into skillet. Continue stirring until chicken is coated with all ingredients. Reduce heat to medium-low, and cook for 1 to 2 minutes, stirring occasionally.
⭐ ⭐ ⭐ ⭐ ⭐