Chicken Picante

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Info

Cook Time: 30 minutes

Serves: 6

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.

Source

• Chicken Picante from the Public Health Cookbook by the Seattle & King County Department of Public Health -- original source of recipe, public domain government resource
  
  
  From Recipes Wiki, a Wikia wiki.