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Inferno Chicken Recipe

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This recipe for Inferno Chicken, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather (Luis) Hatfield
Added: Wednesday, August 2, 2006


1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp ground red pepper
4 to 6 boneless, skinless chicken breast halves
1 tsp olive oil
1 (14 1/2 oz) can diced tomatoes
1/2 cup sliced green onions
3/4 can (4 oz) diced green chilies or 2 diced jalapeno peppers
2 tsp cornstarch
2 Tblsp water

Combine first five ingredients and coat both sides of each chicken breast. Heat olive oil in a large skillet, add chicken and cook a few minutes on each side until browned.
Add tomatoes, green onions, and peppers, Bring to a boil, cover, and simmer 20 to 25 minutes or until chicken is fully cooked. Transfer chicken to a serving platter using a slotted spoon. Combine cornstarch and water in a small bowl. Add to the tomato mixture in the skillet and bring to a boil. Cook, stirring constantly until thickened. Spoon mixture over chicken and serve with white rice.




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