Spicy Chicken And Hominy Ragout
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Mexican | 1 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| 2 | Skinless boneless chicken | |
| breast halves cut | ||
| crosswise into 1/2 inch | ||
| wide strips | ||
| 1 | 14-1/2 oz Mexican style | |
| stewed tomatoes | ||
| 1 | c | Drained canned golden |
| hominy I used white | ||
| 1 1/4 | t | Chili powder |
| 3 | T | Chopped fresh cilantro |
INSTRUCTIONS
from Bon Appetit Heat oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper. Add to skillet and sautee until no longer pink, about 3 minutes. Add tomatoes, hominy and chili powder and bring to a boil. Reduce heat and simmer until chicken is cooked through and sauce is slightly thickened, breaking up tomatoes with back of spoon, about 8 minutes. Mix in cilantro. Season to taste with salt and pepper and serve. Serves 2. Suggested accompaniements include cornbread. Posted to EAT-L Digest by Cheryl Mainard <cmainard@ARTIC.EDU> on Mar 11, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1262
Calories From Fat: 252
Total Fat: 28.4g
Cholesterol: 292.4mg
Sodium: 1356.5mg
Potassium: 3058.3mg
Carbohydrates: 146.2g
Fiber: 12g
Sugar: 102.3g
Protein: 116.6g