Category : International Cuisine
Author : Lisa
Hits : 3339
Date : 27/01/2005
1 tablespoon olive oil1 large onion, thinly sliced2 cloves garlic, minced2 teaspoons dried oregano1/2 teaspoon ground cumin2 (14.5 ounce) cans chicken broth1 (15 ounce) can white hominy1 (7 ounce) can chopped green chile peppers, drained1 (2 ounce) can sliced black olives, drained3/4 pound skinless, boneless chicken breast meat - cut into cubes
1. In a large pot over medium heat, combine oil, onion, garlic, oregano and cumin. Cook, covered, 5 minutes, until onions are tender. 2. Stir in broth, hominy, chile peppers and olives. Bring to a boil, then reduce heat to medium. Stir chicken into pot. Cover and cook until chicken is no longer pink, 5 to 10 minutes.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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