Spicy Chicken and Hominy Ragoût


  • 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...

View full recipe at SpringPad


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