Chilied Chicken Fricassee

• 1/4 c. yellow corn meal
• 1/2 tsp. salt (if desired)
• 1/4 tsp. Aha herb mix or other no salt seasoning
• 1/4 tsp. black pepper
• 1 1/4 lb. boneless chicken breast, skin removed and cut into 1 1/2-inch cubes
• 4 tsp. vegetable oil
• 1 large onion
• 1 large green pepper (3/4 c.)
• 1 tsp. minced garlic
• 2 to 3 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 c. chicken broth (no salt)
• 1 (28 oz.) can tomatoes with juice, chopped
• 1 c. corn
• 1 c. peas
• 1 c. pink beans

1. Combine corn meal, salt, herb mix and pepper in shallow bowl or bag.
2. Add chicken and coat with mixture.
3. Heat 3 teaspoons oil in a 4 to 5-quart Dutch oven.
4. Lightly brown chicken on all sides. Remove and set aside.
5. Add remaining teaspoon of oil to pot. Reduce heat to moderately low and add onion, green pepper, garlic, chili powder and cumin.
6. Cook 5 minutes until onion is tender. Add broth and tomatoes; bring to a boil.
7. Reduce heat and simmer 20 minutes.
8. Add chicken.
9. Cover pot and cook 25 minutes.
10. Add corn, peas and beans.
11. Serve over egg noodles or mix into fricassee.

yellow corn meal, salt, herb mix, black pepper, chicken, vegetable oil, onion, green pepper, garlic, chili powder, ground cumin, chicken broth, tomatoes, corn, peas, pink beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852085 (may not work)