If you like chicken tortilla soup, you'll like this dish. It's an easy one pot meal (my favorite kind). The kids weren't too crazy about it, but they were able to pick the chicken out. I don't know what their aversion to bell peppers is, but they don't know what they're missing. You can use any color of bell peppers you'd like. I happened to find some really nice red and yellow at the store on sale.
What you will need: One bone-in chicken breast, 1 red bell pepper, 1 yellow bell pepper, 1 yellow onion, 2 tsp oregano, 1 tsp cumin, 2 cloves garlic (minced), 1 jalapeno (minced), 2 Roma tomatoes (diced), 1 can chicken broth, 1 can white hominy
I always like to bake my chicken breast ahead of time. I stay home so I'm very fortunate to be able to do this. If you are a working woman or man, you can throw a chicken breast in the oven the night before or pick up one of those rotisserie chickens from the meat department. I bake the chicken in the oven at 350 for about 45-60 minutes. When it's done I cover with foil. After it has 'rested' I place in the fridge until needed.
Start by heating olive oil in your pan. Use a deep saute pan. Cut your bell peppers and onion into thin strips and saute them until tender. Add the garlic, jalapeno, oregano, and cumin. Cook a bit longer. Then add the chicken broth, hominy, and tomatoes. Heat to a boil, then allow to simmer while you pull the chicken apart with your fingers. Add the chicken and heat through. It's ready to serve or you can let it simmer longer.
I didn't do a side dish for this meal because it has protein, veggies, and grain (hominy). Float some tortilla chips in this for an extra crunch!
P.S. I'm sorry there is no picture;)
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