Spicy Chicken and Hominy Ragoût |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Reinforce the southwestern theme with accompaniments like corn bread and a spinach salad with grapefruit segments and toasted pine nuts. For dessert, stir some cinnamon into sweetened whipped cream to dress up slices of chocolate pound cake. Can be prepared in 45 minutes or less. Ingredients:
1 tablespoon vegetable oil |
2 large skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips |
1 14 1/2-ounce can mexican-style stewed tomatoes |
1 cup drained canned golden hominy |
1 1/4 teaspoons chili powder |
3 tablespoons chopped fresh cilantro |
Directions:
1. Heat vegetable oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until no longer pink, about 3 minutes. Add tomatoes, hominy and chili powder and bring to boil. Reduce heat and simmer uncovered until chicken is cooked through and sauce is slightly thickened, breaking up tomatoes with back of spoon, about 8 minutes. Mix in cilantro. Season ragout to taste with salt and pepper and serve.
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