Recipes from Pilgrim's Kitchen

• 2 Tablespoons butter
• 2 Cups chopped onion
• 1 1/2 Cups chopped green bell pepper
• 1 Cup chopped celery
• 1 8 Ounce can tomato sauce
• 1 28 Ounce can petite diced tomatoes (lightly drained)
• 1 Minced jalapeño (fresh preferred)
• 1 Bay leaf
• 2 Teaspoons minced garlic
• ½ Teaspoon each of red, white and black pepper, or less, to taste
• 2 Tablespoons sugar
• ½ Teaspoon salt
• 2 ½ Cup chicken stock or water
• 8 Pilgrim’s Pride chicken breasts (boneless and skinless)

Bring mixture to a boil, and then reduce heat to simmer. Simmer on low heat for 20-25 minutes until all flavors are well blended. Add chicken breast to pan. Turn heat to high, cover pan and bring to boil. Boil 1 minute, then turn heat off, cover and let dish sit 5 to 10 minutes. Serve over rice.  

This dish holds well when your eating time is unknown, and even tastes better re-heated!