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Recipe by: amine
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JUDI M. PHELPS (BNVX05A)
3/4 ts Ground cumin
2 tb Olive oil
1/2 ts Salt (optional)
1 lg Sweet green pepper --
Chopped
Ground hot red pepper -- to
About 1 cup
Taste
1 lg Onion -- chopped (1 cup)
1 lb Boneless chicken breasts
2 lg Garlic cloves -- finely chop
Skinned -- cooked
Coarsely
1 cn Tomatoes (28 oz)
Shredded
3 tb Chili powder
1 pk Frozen corn kernels (10 oz)
Heat oil in large skillet over medium heat. Add green pepper and
onion. Saute stirring occasionally 3 minutes. Add garlic and saute
stirring occasionally for 2 more minutes. Add tomatoes, chili powder,
cumin, salt and hot red pepper to taste, breaking up tomatoes with
wooden spoon. Bring to boiling. Reduce heat to low and cook, stirring
occasionally, 10 minutes, or until slightly thickened. Add chicken
and corn. Return to boiling. Cook until heated. Serve over Cheesey
Skillet Corn Bread. (See separate recipe) Each serving provides: 328
calories, 32 g protein, 10 g fat, 31 g carbohydrate, 742 mg sodium,
66 mg cholesterol.
Source: Family Circle Magazine, 4/25/89.
Recipe By :
From: Date: 05/28
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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