 |
Prep Time: 7 Minutes Cook Time: 36 Minutes |
Ready In: 43 Minutes Servings: 8 |
|
Ingredients:
1 tablespoon vegetable oil |
1 cup chopped onion |
1 cup chopped green bell pepper (about 1 large) |
4 garlic cloves, minced |
1 0 ounces skinless, boneless chicken thighs, cut into 1/2-inch-thick strips (about |
3 thighs) |
3 cups fat-free, less-sodium chicken broth |
2 cups water |
2 (15.5-ounce) cans golden hominy, rinsed and drained |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper |
1/4 cup chopped fresh cilantro |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper; cook, stirring constantly, 6 minutes or until vegetables are tender. Add garlic; cook 1 minute. Add chicken; cook 3 minutes. Stir in broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is tender. Stir in cilantro.
|
|