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Taco Tico Chicken
A perfect pairing with our Girasole Vineyards Sangiovese.


  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground red pepper
  • 6 (6-oz) skinned chicken breast halves
  • Vegetable cooking spray
  • 1 teaspoon vegetable oil
  • 1 (14 ½-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • ½ cup sliced green onions
  • ¼ cup sliced ripe olives
  • 1 tablespoon golden tequila
  • 1 teaspoon seeded, chopped jalapeño pepper
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • ¼ cup plus 2 tablespoons low-fat sour cream
  • ¼ cup (1 ounce) shredded lowfat cheddar cheese
  • 2 tablespoons chopped fresh cilantro


  1. Combine first 4 ingredients; sprinkle over both sides of chicken. 

  2. Coat a large nonstick skillet with cooking spray; add oil.  Place over medium high heat until hot.  Add chicken; cook 2 minutes on each side or until browned.  Remove chicken from skillet.  Drain and pat dry with paper towels.  Wipe drippings from skillet with paper towel. 

  3. Return chicken to skillet.  Add tomato and next four ingredients. 

  4. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. 

  5. Transfer chicken to a serving platter, using a slotted spoon.  Combine cornstarch and water; stir well. 

  6. Add to tomato mixture; bring to a boil. 

  7. Cook 1 minute or until slightly thickened; stir constantly.  Spoon over chicken; top with sour cream, cheese and cilantro. 

Yield:  6 servings 

This recipe is from “Cooking Light Cookbook 1992”, Oxmoor House 1991.

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