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

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