Chicken Picante Recipe from Mexico with Tomatoes and Hominy

Name: Chicken Picante Recipe from Mexico with Tomatoes and Hominy
Ingredients: 3 tbsp olive oil; 6 skinless, boneless chicken breast halves, cut crosswise into 0.5-inch wide strips; 3 cans (14.5 oz or 411 g each) Mexican-style stewed tomatoes; 1 can (29.5 oz or 836 g) hominy, drained or 3 cups whole kernel corn; 1 tbsp chili powder or to taste; 1/2 cup chopped cilantro; salt; pepper

excitedfood.com

This spicy Chicken Picante recipe from Mexico is made with juicy chicken breast, flavorful tomatoes, and hearty hominy. Seasoned with chili powder, cilantro, and salt, this dish is sure to become a...

View full recipe on excitedfood.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at excitedfood.com.

Share this recipe:

Cooking tools:

Skillet
Stove
Chef's knife
Cutting board
Can opener
Colander
Measuring cup
Measuring spoon
Spoon

Ingredients

3 tbsp olive oil
6 skinless, boneless chicken breast halves, cut crosswise into 0.5-inch wide strips
3 cans (14.5 oz or 411 g each) Mexican-style stewed tomatoes
1 can (29.5 oz or 836 g) hominy, drained or 3 cups whole kernel corn
1 tbsp chili powder or to taste
1/2 cup chopped cilantro
salt
pepper