Latin Style Chicken
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 tablespoon corn oil
15 1/4 ounces whole corn
4 ounces chopped green chilies
1 1/2 teaspoons chili powder
Tortilla chips or hot cooked rice
Cheddar cheese, shredded
Add cubed chicken to skillet and cook until no longer pink, about 5 to
6 minutes. Add corn, tomato sauce, chilies, chili powder and onion
powder. Bring to a boil. Reduce heat, cover, simmer 10 to 12 minutes,
stirring occasionally. Serve over tortilla chips or rice. Sprinkle
with shredded Cheddar cheese. Serves 4.
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