It has been a while since I posted a recipe. We are trying to cut down on red meat so I have been working on chicken dishes. Here is a new on that has been husband approved.
2 large chicken breasts - skinned , boned and rinsed
2 Tablespoons of extra virgin olive oil
1 pound frozen sweet white corn
2-15 ounces cans of diced tomatoes - do not drain this will be the liquid for the chili
1 - 15 ounce can or Red kidney Beans drained and rinsed
1 large sweet onion diced
1tablespoon of your favorite chili powder. I use The Spice Hunter Salt Free Chili powder Blend
1 - 15 ounces can of black olives
In a 4 quart cover pot. I use my red soup pot. Add the olive oil and chicken. Salt and pepper as desired, I like to keep it on the light side. Cook the chicken on medium low for 15 minutes per side. Remove the chicken from the pan and add the onions. Cook the onions until translucent. while the onions are cooking cut the chicken in to bite size pieces. Put the chicken and the remaining ingredients into the pan. Cook covered on medium low for 1 1/2 to 2 hours.
While that is cooking make your corn bread.
This recipe serves 5 as a main course.