| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 2 |
lg |
Skinless boneless chicken breast halves; cut crosswise into 1/2 inch wide strips |
| 1 |
cn |
(14-1/2 oz) Mexican style stewed tomatoes |
| 1 |
c |
Drained canned golden hominy; (I used white) |
| 1 1/4 |
ts |
Chili powder |
| 3 |
tb |
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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