Categories: Asian
Ingredients
- 2 tsp canola oil
- 1 1/4 lbs. chicken breast, trimmed and cut into 1-inch pieces
- 3 tsp ground cumin, divided
- 1/2 tsp kosher salt, divided
- 1/2 cup finely chopped fresh cilantro
- 2 medium red bell peppers, chopped
- 2 cups sliced carrots
- 1 1/2 cups chopped red onion
- 3 tbsp. water
- 2 cups rinsed canned hominy
- 2 garlic cloves, minced
- 4 oz. can diced green chiles
- 2 tbsp. lime juice
- 1 firm ripe avocado, diced
Directions
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Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sprinkle with 1 tsp cumin and 1 tsp salt. Cook, stirring occasionally, until the chicken is just cooked through, 5-7 minutes. Transfer to a bowl and toss with cilantro. Cover to keep warm.
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Add bell peppers, carrots, onion, water and remaining 1 tsp salt to the pan. Cook, stirring often, until the veggies are crisp-tender, about 5 minutes. Stir in hominy, garlic and the remaining 2 tsp cumin; cook, stirring, for 1 minute. Stir in green chiles and lime juice and cook for 1 minute more.
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Serve the chicken over the hominy mixture, topped with avocado.