Santa Fe Chicken
This amazing taste can be yours either for a main course or a simple quick appetizer. If you want to serve it as dinner, try it with rice. As an appetizer my particular favourite is digging in with blue corn chips. It does come with a warning - very hard to stop.
1/2 cup olive oil
1 large yellow onion, diced
4 garlic cloves, minced
2 red bell peppers, seeded and diced
one 14 oz. can kernel corn, drained
3 boneless skinless chicken breasts, cut into 1/2 inch dice
2 to 3 tbsp. hot chili powder
1 tsp. ground cumin
1/2 bunch fresh cilantro, chopped
1 tsp. hot chili flakes (optional)
sour cream, as a side dish
1. Heat 1/4 cup of the oil in a large saute pan. When the oil is hot, add the onion and 2 of the garlic cloves. Cook for about 10 minutes or until the mixture is light brown. Add the red peppers and corn and continue to saute for about 5 more minutes, or until the peppers are soft. Remove from the heat and set aside.
2. In the same pan, heat the remaining oil, add the garlic along with the cubed chicken, cook on medium heat until the chicken is well browned. Stir in the chili, cumin, cilantro and optional chili flakes.
3. Add the reserved pepper/corn mixture and heat through to blend the flavors. Taste and season with sea salt if necessary.
4. Serve on a decorative platter with the corn chips on the side. Warm flour tortillas are also a great way to eat this.