Chili chicken #2

Yield: 4 servings

Measure Ingredient
JUDI M. PHELPS (BNVX05A)
¾ teaspoon Ground cumin
2 tablespoons Olive oil
½ teaspoon Salt (optional)
1 large Sweet green pepper --
Chopped
Ground hot red pepper -- to
About 1 cup
Taste
1 large Onion -- chopped (1 cup)
1 pounds Boneless chicken breasts
2 larges Garlic cloves -- finely chop
Skinned -- cooked &
Coarsely
1 can Tomatoes (28 oz)
Shredded
3 tablespoons Chili powder
1 pack Frozen corn kernels (10 oz)

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

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