Chicken Picante

Info
Cook Time: 30 minutes

Serves: 6

Ingredients

 * 3 tablespoons olive oil
 * 6 skinless, boneless chicken breast halves, cut crosswise into 1/2-inch wide strips
 * 3—14.5 oz. cans Mexican-style stewed tomatoes
 * 1—29.5 oz. can hominy, drained or 3 cups whole kernel corn
 * 1 tablespoon chili powder or to taste
 * 1/2 cup cilantro, chopped
 * Salt and pepper to taste

Directions

 * 1) Heat olive oil in a large, heavy skillet over medium-low heat.
 * 2) Add chicken to the skillet and sauté until no longer pink, about 3 minutes.
 * 3) Add tomatoes, hominy and chili powder and bring to a boil.
 * 4) 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.
 * 5) Mix in cilantro and season to taste with salt and pepper.

Source

 * Chicken Picante from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource