Chili Chicken 2
Ingredients| 1 judi m. phelps (bnvx05a) 3/4 tsp ground cumin 2 tbsp olive oil 1/2 tsp salt (optional) 1 large sweet green pepper -- 1 chopped 1 ground hot red pepper -- to 1 about 1 cup 1 taste 1 large onion -- chopped (1 cup) 1 lb boneless chicken breasts 2 large garlic cloves -- finely chop 1 skinned -- cooked & 1 coarsely 1 can tomatoes (28 oz) 1 shredded 3 tbsp chili powder 1 package frozen corn kernels (10 oz) |
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Heat oil in large skillet over medium heat. Add green pepper and
onion. Saute stirring occasionally 3 minutes. Add garlic and saute
stirring occasionally for 2 more minutes. Add tomatoes, chili powder,
cumin, salt and hot red pepper to taste, breaking up tomatoes with
wooden spoon. Bring to boiling. Reduce heat to low and cook, stirring
occasionally, 10 minutes, or until slightly thickened. Add chicken
and corn. Return to boiling. Cook until heated. Serve over Cheesey
Skillet Corn Bread. (See separate recipe) Each serving provides: 328
calories, 32 g protein, 10 g fat, 31 g carbohydrate, 742 mg sodium,
66 mg cholesterol.
Source: Family Circle Magazine, 4/25/89.
Recipe By :
From: Date: 05/28
Servings:
4
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