Chicken Ole

By gbvampy1

Ingredients

• 1 1 1 pound boneless skinless chicken breast, cut into bite-size pieces
• 1 1 1 teaspoon ground cumin
• 1/4 1/4 1/4 teaspoon ground black pepper
• 1 1 1 tablespoon extra virgin olive oil
• 1 1 1 medium yellow onion, sliced and separated into rings
• 14-1/2 14-1/2 can 14-1/2 ounce can Mexican-style stewed tomatoes
• 1 1 1 cup frozen (thawed) whole kernel corn
• 1/4 1/4 1/4 cup chopped fresh cilantro or sliced scallions

Details

Servings 4

Preparation

Step 1

Sprinkle the chicken with the cumin and pepper and toss to mix well. Set aside.

Coat a large nonstick skillet with the olive oil and preheat over medium-high heat.

Add the chicken and cook for several mixture, until nicely browned. Add the onions, reduce the heat to medium, cover, and cook for a couple of minutes, until the onion softens.

Add the undrained tomatoes to the skillet and let the mixture come to a boil.

Reduce the heat to low, cover, and cook for 10 minutes. Add the corn and cook covered for 5 minutes more.

Serve hot, topping each serving with a sprinkling of the cilantro or scallions. Serve over brown rice or whole-wheat couscous if desired.