Chicken, Chiles & Corn Recipe

• 2 tbsp. olive
• 1 frying chicken, cut up & patted dry
• 1 med. sized onion, minced
• 1 sm. sweet red pepper, seeded & minced
• 2 cloves garlic, minced
• 1 tbsp. pine nuts (pignoli)
• 1 jalapeno peppers, seeded & minced (canned is fine)
• 1 teaspoon grnd cumin
• 1 c. fresh or possibly frzn canned corn kernels, well liquid removed
• 1 c. fresh or possibly canned tomatoes, finely minced
• Juice of 1 lemon
• Salt & freshly grnd pepper
• 2 tbsp. minced fresh coriander

1. Heat the oil in a large, heavy skillet (ovenproof).
2. Add in the chicken pcs and cook over high heat till they are nicely browned.
3. Don't crowd them in the pan and remove them to a bowl as they brown.
4. You may have to brown the chicken in several shifts.
5. Preheat oven to 350 degrees.
6. Lower the heat and add in the onion and red pepper to the pan.
7. Saute/fry till tender.
8. Add in the jalapeno pepper, garlic and pine (pignoli) nuts and saute/fry for a minute or possibly so, then stir in the cumin.
9. Add in the corn, increase the heat to medium high and saute/fry a few min longer.
10. Stir in the tomatoes and the lime juice.
11. Return the chicken to the pan along with any juices which may have been released by the chicken as it cooled.
12. Baste the chicken with the pan juices and season with salt and pepper.
13. Cover and bake 40 min.
14. Sprinkle with coriander before serving.
15. Enjoy.
16. Warm but delicious.

olive, chicken, onion, sweet red pepper, garlic, pine nuts, peppers, grnd cumin, corn kernels, tomatoes, lemon, salt, fresh coriander

Taken from cookeatshare.com/recipes/chicken-chiles-corn-20685 (may not work)