Delaney‘s entrée was selected as the grand prize winner of the Tyson® Grilled & Ready® “Just Add This” recipe contest. A panel of six judges employed by Tyson Foods judged finalist entries on taste, healthfulness, originality and unique ways to include Tyson® Grilled & Ready® chicken into the dish. As the winner, Delaney will receive an expense-paid trip for two to attend the Taste of Home Cooking School in Fall River, Mass., $500 in spending money and will meet one of the school’s culinary experts, courtesy of Tyson Foods.
Check out the full recipe or click here to learn more: https://www.facebook.com/GrilledAndReady/app_224722581035080
12 ounces Grilled & Ready® Fully Cooked Southwestern Chicken Breast Strips
2 tablespoons olive oil
1 medium sweet potato, peeled, diced 1/2-inch
1 clove garlic, crushed
1 yellow onion, diced
1/4 teaspoon ground allspice
2 tablespoons jalapeno pepper, deseeded, minced
1 10-ounce can fire-roasted diced tomatoes, undrained
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons mango chutney
1/3 cup creamy peanut butter
salt & pepper to taste
1/4 cup chopped cilantro
1/4 cup chopped roasted peanuts
Heat olive oil in a large soup pot over medium-high heat.
Add the sweet potato, garlic, onion, allspice and jalapeno to the soup pot and cook for 7 minutes.
Add chicken and cook until chicken is heated through.
Add the tomatoes, broth, tomato paste, chutney and peanut butter to the soup pot and bring to a simmer.
Reduce heat to medium and simmer for 10 minutes; season with salt and pepper to taste.
Serve topped with cilantro and peanuts sprinkled on top.