New mexico chicken stew - bon appetit
2 servings;
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | Boneless chicken breast halves | |
| 1 | teaspoon | Ground cumin |
| 2 | larges | Garlic cloves, chopped |
| 1 | can | (14 1/2-oz) chili-style chunky tomatoes |
| ¾ | cup | Drained canned golden hominy |
| 2 | tablespoons | Canned diced green chilies |
| 4 | tablespoons | Chopped fresh cilantro |
Directions
Heat oil in heavy medium skillet over medium-high heat. Season chicken with cumin, salt and pepper. Add chicken to skillet; saute until brown, about 3 minutes per side. Reduce heat to medium low. Add garlic; saute 30 seconds. Add tomatoes, hominy, green chilies and 2 T cilantro. Simmer uncovered until juices thicken slightly and chicken is just cooked through, turning chicken once, about 7 minutes.
Transfer chicken to platter; spoon sauce over. Garnish with 2 T cilantro.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>