Goldwater's Sedona Red

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GOLDWATER'S SEDONA RED SALSA

Grilled Sedona Red Chicken
• 4 boneless, skinless breasts of chicken
• 1 large yellow onion, diced
• 4 cloves of garlic
• 1 bell pepper, julienned
• 1 - 14.5 oz. can diced tomatoes (juice strained and saved)
• 8 oz. Goldwater's Sedona Red Salsa
• Salt & pepper
• Flour tortillas
Garnish:
• Corn & Black Bean Salsa
• Sour cream
• Cheese
• Sliced black olives
• Shredded lettuce

Season the chicken breasts with the salt and pepper. Grill the chicken on the home BBQ about two thirds done. Let cool. Heat a sauté pan over high heat, then add the oil, onions and peppers. Toss to evenly coat and let cook. While that is cooking, shred the chicken breasts. Add the garlic and the chicken and toss until well mixed, let cook. Next add the Goldwater's Sedona Red Salsa, toss and cook. Now add the diced tomatoes and half the reserved juice. Reduce the heat and let simmer. The chicken should turn very tender and there should be rich thick sauce. You may want to add some more of the juice and continue cooking to reach your desired consistency. Serve on grilled flour tortillas topped with Corn & Black Bean Salsa, your choice of cheese, sour cream, etc.

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Goldwater's Sedona Red