Ingredients:
2 tablespoons flour
1/2 teaspoon salt
1 lb boneless skinless chicken breasts or 1 lb chicken thighs, cut into 1 inch pieces
2 tablespoons vegetable oil
1 medium onions, thinly sliced
1 poblano peppers, seeded and thinly sliced
1 red bell peppers, thinly sliced
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1 cup reduced-sodium chicken broth
1/2 cup heavy cream
2 medium zucchini, cut into 1/2 inch pieces
2 plum tomatoes, chopped
1 cup frozen corn
Directions:
Coat chicken with flour and salt.
Heat oil in a large heavy saucepan, add chicken and cook over medium high heat until browned on all sides, about 2-3 minutes, transfer to a plate.
Add onion, poblano, red pepper and garlic to saucepan and cook until softened, about 7-8 minutes.
Stir in remaining ingredients and chicken, reduce heat to low and simmer until chicken is tender, about 8 minutes.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.