Total Time
40mins
Prep 15 mins
Cook 25 mins

I adapted this recipe from a the oct 05 Cooking Light for an impromptu dinner party. I personally want to do more modifying but I got such rave reviews I felt I would share the recipe as it stands. Don't let the coffee scare ya off ;) It doubles well and tastes good topped with cheddar and served with crescent rolls.

Ingredients Nutrition

Directions

  1. Heat the oil in a large heavy pot. Add the onion, bell pepper, and garlic and cook mixing constantly for about 5 minutes or until the onions get translucent.
  2. Add the chicken and cook 5 minutes more stirring continuously.
  3. Add the next 5 ingredients (through diced tomatoes) and stir until combined. Bring to a boil. Cover and reduce heat. Simmer for 10 minutes.
  4. Combine the cornmeal and water in a small bowl. Add to chicken mixture, stirring well. Simmer uncovered for 10 minutes. Add salt and pepper to taste.
  5. Serve warm.
Most Helpful

3 5

I made this for my family of 5, and it wasn't nearly enough food (even after I added a can of beans). I also think it lacked complexity and was just a bit too spicy for most of us. It was easy. If I made this again, I would probably completely double it to make enough food. It also took quite a bit of extra time to thicken, but I don't recall how much.

4 5

Tried to adapt this one for the crockpot but may have added too much chicken broth. Very good.

5 5

Great recipe for chicken breasts! The ingredients come together so well and taste so good. Made as posted and wouldn't change a thing. Served with fresh bread and a green salad, made for a lovely evening meal. Adding this one to my weekend meals folder!