Chicken Picante
(makes 6 servings)
Ingredients:
3 tablespoons olive oil
6 skinless, boneless chicken breast halves, cut crosswise into 1/2-inch wide strips
3 -- 14.5 oz. cans Mexican-style stewed tomatoes
1 -- 29.5 oz. can hominy, drained or 3 cups whole kernel corn
1 tablespoon chili powder or to taste
1/2 cup cilantro, chopped
Salt and pepper to taste
Directions:
1. Heat olive oil in a large, heavy skillet over medium-low heat.
2. Add chicken to the skillet and sauté until no longer pink, about 3 minutes.
3. Add tomatoes, hominy and chili powder and bring to a boil.
4. Reduce heat and simmer uncovered until chicken is cooked through and sauce is slightly thickened, breaking up tomatoes with back of spoon, about 8 minutes.
5. Mix in cilantro and season to taste with salt and pepper.
Reprinted with permission by Public Health - Seattle & King County
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(makes 6 servings)
Ingredients:
3 tablespoons olive oil
6 skinless, boneless chicken breast halves, cut crosswise into 1/2-inch wide strips
3 -- 14.5 oz. cans Mexican-style stewed tomatoes
1 -- 29.5 oz. can hominy, drained or 3 cups whole kernel corn
1 tablespoon chili powder or to taste
1/2 cup cilantro, chopped
Salt and pepper to taste
Directions:
1. Heat olive oil in a large, heavy skillet over medium-low heat.
2. Add chicken to the skillet and sauté until no longer pink, about 3 minutes.
3. Add tomatoes, hominy and chili powder and bring to a boil.
4. Reduce heat and simmer uncovered until chicken is cooked through and sauce is slightly thickened, breaking up tomatoes with back of spoon, about 8 minutes.
5. Mix in cilantro and season to taste with salt and pepper.
Reprinted with permission by Public Health - Seattle & King County
Send Page To a Friend
