Chili Chicken - 2

Recipe Ingredients

3/4 teaspoon	3.8ml	Ground cumin
2 tablespoons	30ml	Olive oil
1/2 teaspoon	2.5ml	Salt - (optional)
1 teaspoon	5ml	Sweet green pepper - (large)
		Chopped
		Ground hot red pepper - to
1 cup	237ml	-- about
		Taste
1		Onion - chopped (1 cup) (large)
1 lb	454g / 16oz	Boneless chicken breasts
2 lbs	908g / 32oz	Garlic cloves - finely chop (large)
		Skinned - cooked and
		Coarsely
1		Tomatoes - (28 oz)
		Shredded
3 tablespoons	45ml	Chili powder
1		Frozen corn kernels - (10 oz)

Recipe Instructions

Heat oil in large skillet over medium heat. Add green pepper and onion.

Saute stirring occasionally 3 minutes. Add garlic and saute stirring occasionally for 2 more minutes. Add tomatoes, chili powder, cumin, salt and hot red pepper to taste, breaking up tomatoes with wooden spoon. Bring to boiling. Reduce heat to low and cook, stirring occasionally, 10 minutes, or until slightly thickened. Add chicken and corn. Return to boiling. Cook until heated.

Serve over Cheesey Skillet Corn Bread. (See separate recipe)

Source:
Family Circle Magazine, 4/25/89.

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