Pollo Entomatado Recipe featuring: Redpack Tomatoes

I wanted to share with you a quick and easy recipe for a delicious Pollo Entomatado! Pollo Entomatado means Tomato Chicken. And I love to serve this versatile protein either with a side of rice or my ultimate favorite is as a warm salad. In celebration of National Salad month which is this month of May, I wanted to share this delicious chicken dish with you.

Pollo Entomatado

Ingredients:

1 lb Chicken Tenders

1 can (28 oz) Redpack Diced Tomatoes

1-2 tbsp or 2 packets of Goya Powdered Chicken Bouillon (to desired taste)

Directions:

1) Brown and cook chicken tenders in a skillet.

2) Add can of Redpack Diced Tomatoes (do not drain) and Goya Powdered Chicken Bouillon.

3) Bring to a simmer and let it cook until chicken tenders have absorbed the color and flavor of the tomatoes.

Serving Suggestions:

1) Serve hot with a side of rice.

2) Serve warm over your favorite lettuce for a delicious warm salad!

Here is a delicious recipe for a Sassy Chicken Salad courtesy of Redpack Tomatoes.

Ingredients:

1 (10 ounce) can RED GOLD® DICED TOMATOES & GREEN CHILIES, drained

½ cup light mayonnaise

1 tbsp honey

2 cups chunked cooked chicken breast

1 cup thinly sliced celery

1 cup grapes, halved

⅓ cup chopped toasted pecans

Directions:

In a medium bowl, combine RED GOLD® DICED TOMATOES & GREEN CHILIES, mayonnaise and honey.  Stir in chicken, celery, grapes and pecans.

Cover and chill.  Maybe served in hollowed out melons, avocados or papayas. Also makes a great sandwich when served on a Croissant.

Cooking Hint:

To toast pecans, bake uncovered in ungreased shallow pan in 350o oven for about 10 minutes, stirring occasionally, until golden brown.  Another option is to toast them in the microwave.  Place a single layer on a microwave safe plate and cook on high for 2 minutes.  Stir and cook for 1 more minute

Now for the Giveaway!