Santa Fe Chicken

Santa Fe Chicken

We’re pleased to announce chef Amy Rosen will be crafting culinary creations using different Saratoga Olive Oil Co. products.

A lifelong enthusiast of cooking and food design, Amy is a third generation chef from Westchester, New York. In addition to culinary pursuits within her own kitchen, Amy shares her knowledge and passion for cooking with others through teaching. At Westchester Center for Continuing Education, her most popular classes include Simple Gluten Free Cooking, Poultry Five Ways, and Quick & Fresh Fall Meals. Additionally, Amy offers in-home private cooking lessons throughout the metropolitan area. Learn more about Amy here.

In this recipe, Amy used the Persian Lime Fused Olive Oil to create Santa Fe Chicken, a chicken dish that packs a spicy kick. Sautéing the chicken with the Persian Lime oil on low heat adds a citrusy zip that offers balance to the spicy flavor.

Products used: Persian Lime Olive Oil


1 ¾ lb chicken breasts, cut into strips
2 fresh corn
1 red pepper, diced
1 can black beans, rinsed and drained
1 onion, cut apple style
1 can of tomato puree
2 Tablespoons SOOC Persian Lime Olive Oil
4-5 fresh garlic cloves, sliced
Chili powder or chipotle chili powder
Fresh parsley or cilantro


Add chicken, Persian Lime Olive Oil, and sliced garlic and sauté in a pan until done.

In a separate pan, sauté onions, corn, red peppers, beans and then add tomato puree. Cook until vegetables are tender.

Add fresh ground pepper and chili powder or chipotle chili powder. Then add chicken to tomato-vegetable mixture. Simmer for 10 minutes.

Serve over rice, add shredded cheese if desired. Can be served with tortilla chips.