Spicy Chicken and Hominy Ragoût

Ingredients

1 tablespoon vegetable oil
2 large skinless boneless chicken breast halves, cut crosswise into ½-inch-wide strips
1 14 ½-ounce can Mexican-style stewed tomatoes
1 cup drained canned golden hominy
1 ¼ teaspoons chili powder
3 tablespoons chopped fresh cilantro

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 throu...

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