New Mexico Chicken Stew
Corn bread and steamed Swiss chard sprinkled with pine nuts would go well with the stew; follow that with the Cinnamon Sugar “Elephant Ears” (see recipe) for a delicious finale.
2 SERVINGS; CAN BE DOUBLED
1-tablespoon olive oil
2 boneless chicken breast halves
1-teaspoon ground cumin
2 large garlic cloves, chopped
1 14 1/2-ounce can chili-style chunky tomatoes
¾ -cup drained canned golden hominy
2 tablespoons canned diced green chilies
4 tablespoons chopped fresh cilantro
Heat oil in heavy medium skillet over medium-high heat. Season chicken with cumin, salt and pepper. Add chicken to skillet; sauté until brown, about 3 minutes per side. Reduce heat to medium-low. Add garlic; sauté 30 seconds. Add tomatoes, hominy, green chilies and 2 tablespoons cilantro. Simmer uncovered until juices thicken slightly and chicken is just cooked through, turning chicken once, about 7 minutes. Transfer chicken to platter; spoon sauce over. Garnish with 2 tablespoons cilantro.
2 SERVINGS; CAN BE DOUBLED
1-tablespoon olive oil
2 boneless chicken breast halves
1-teaspoon ground cumin
2 large garlic cloves, chopped
1 14 1/2-ounce can chili-style chunky tomatoes
¾ -cup drained canned golden hominy
2 tablespoons canned diced green chilies
4 tablespoons chopped fresh cilantro
Heat oil in heavy medium skillet over medium-high heat. Season chicken with cumin, salt and pepper. Add chicken to skillet; sauté until brown, about 3 minutes per side. Reduce heat to medium-low. Add garlic; sauté 30 seconds. Add tomatoes, hominy, green chilies and 2 tablespoons cilantro. Simmer uncovered until juices thicken slightly and chicken is just cooked through, turning chicken once, about 7 minutes. Transfer chicken to platter; spoon sauce over. Garnish with 2 tablespoons cilantro.
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