Spicy chicken and hominy ragout
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 2 | larges | Skinless boneless chicken breast halves; cut crosswise into 1/2 inch wide strips |
| 1 | can | (14-1/2 oz) Mexican style stewed tomatoes |
| 1 | cup | Drained canned golden hominy; (I used white) |
| 1¼ | teaspoon | Chili powder |
| 3 | tablespoons | Chopped fresh cilantro |
Directions
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@...> on Mar 11, 1998