Chicken with hominy and bell peppers
Uncooked boneless skinless chicken breast
20 oz, 4 (5-ounce) breasts
Ancho chile powder
2 medium, thinly sliced
Uncooked bell pepper(s)
2 item(s), medium, red variety, thinly sliced
2 medium clove(s), minced
15 oz, (1 can), rinsed and drained
Canned chicken broth
¼ cup(s), chopped fresh, plus additional for garnish
2 tsp, grated
Fresh lime juice
1 item(s), cut into wedges
- 1 Heat 2 teaspoons oil in large skillet over medium-high heat. Sprinkle chicken with 2 teaspoons chile powder, 1 teaspoon cumin, and 1/2 teaspoon salt. Add chicken to skillet and cook, turning occasionally, until cooked through, about 8 minutes. Transfer to plate and cover to keep warm.
- 2 Add remaining 2 teaspoons oil to skillet. Add onions and bell peppers; cook, stirring frequently, until they begin to soften, about 3 minutes. Add garlic, remaining 1 teaspoon chile powder, and remaining 1 teaspoon cumin and cook, stirring constantly, until fragrant, about 30 seconds. Add hominy and broth and cook, stirring to scrape up browned bits from bottom of pan, until mixture comes to boil and hominy is heated through, about 4 minutes. Remove from heat and stir in 1/4 cup cilantro, lime zest and juice, and remaining 1/2 teaspoon salt.
- 3 Divide vegetable mixture evenly among 4 plates. Top with chicken, cutting chicken into slices, if desired. Sprinkle with cilantro and serve with lime wedges.
- Serving size: (1 chicken breast with about 3/4 cup vegetables)