Sante Fe Chicken

by Caren McSherry

This colourful dish can be made ahead and reheated which is perfect for game day. You can serve it with a big bowl of corn chips or warmed tortillas. I like a bowl of sour cream on the side and a side of guacamole makes it even better!

1/2 cup olive oil (divided)
1 yellow onion diced (about 1 cup)
4 garlic cloves, minced
2 red bell peppers, seeded and diced
2 large cobs of fresh corn, shucked, or one 14 ounce can of kernel corn, drained well
2 large boneless skinless chicken breasts, cut into bite size pieces
2-3 tablespoons chili powder
1 teaspoon ground cumin
1/2 bunch fresh cilantro, coarsely chopped
2 fresh limes cut into wedges

Accompaniments:

Accompaniments:
Corn chips
Sour cream
Flour tortillas
Guacamole
Chili flakes for the chili heads

Method:

1. Heat half of the olive oil in a wide saute pan, when the oil is hot add the onion and 2 cloves of garlic. Cook for about 5 minutes or until the onion begins to soften.
2. Add the red pepper and the corn. Saute over medium heat for another 5-8 minutes or until the vegetables are soft. Transfer the mixture to a large bowl.
3. In the same pan, heat the remaining 1/4 cup of oil along with the 2 garlic cloves, toss in the cubed chicken and cook until lightly browned add in the chili and cumin. Stir well.
4. Add the reserved pepper corn mixture along with the cilantro, mix together and heat through.
5. Transfer to a colourful serving platter. Lay the lime wedges along the rim.
Serves 6

Copyright (c) Caren McSherry 1994