| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 2 | Servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 8 | oz | Turkey breast strips; cut into 1/2-inch-long pieces |
| 1 | tb | Cornmeal |
| 3/4 | ts | Ground cumin |
| 1 | c | Chopped green onions |
| 1 | c | (or more) canned low-salt chicken broth |
| 1/4 | c | Canned diced green chilies |
| 1/4 | c | Chopped fresh cilantro |
| Cooked white rice |
INSTRUCTIONS
Date: Fri, 15 Mar 1996 07:34:27 -0800 From: "Rund, Sharen" <RUNDSAB@alisa1.lockheed.com> Serve this lively chili with warm tortillas and a colorful plate of sliced avocado, tomato and red onion drizzled with lemon juice. Heat oil in heavy medium saucepan over high heat. Add turkey; saute until just golden, about 2 minutes. Reduce heat to medium. Sprinkle cornmeal and cumin over turkey and stir 1 minute. Add green onions and stir just until fragrant, about 30 seconds. Add 1 cup broth and chilies and simmer until chili thickens, about 5 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat, thinning with additional broth, if desired.) Serves 2. CHILE-HEADS DIGEST V2 #269 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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