This isn’t your ordinary chili—it’s made with chickpeas! To make this unique one-pot meal, seasoned chicken is cooked together with onions, garlic, bold spices, tomato sauce, GOYA® Pico de Gallo Salsa, nutty GOYA® Chick Peas and corn. After simmering for just 20 minutes, top with fresh chopped cilantro and dig into a comforting, mouthwatering bowl of goodness.
Total Time
40min
0.0
0 Ratings
Author: Goya
Servings:
6
Ingredients
•
1
can
(15.5 oz)
GOYA® Chick Peas
, drained, rinsed
•
1
tbsp
Extra-Virgin Olive Oil
•
1
Large
Onion
, chopped
•
1
tsp
Jarred Minced Garlic
•
2
tbsp
Oregano Leaves
•
1
tsp
Ground Cumin
•
1 1/2
tbsp
Cayenne Pepper
(optional)
•
1
lb
Ground
Chicken Breasts
•
1
tsp
Adobo Seasoning
•
2
cans
(8 oz)
Tomato Sauce
•
1/2
cup
Pico de Gallo
•
1
can
(15.25 oz)
Canned Sweet Corn
, drained, rinsed
•
1/3
cup
Fresh Cilantro
, chopped
Cooking Instructions
1.
In a large pot, heat Extra-Virgin Olive Oil (1 tbsp) over medium heat. Add Onion (1) and Jarred Minced Garlic (1 tsp) and cook until translucent, about 5 minutes. Stir in Oregano Leaves (2 tbsp), Ground Cumin (1 tsp), and Cayenne Pepper (1 1/2 tbsp), if desired; cook for about 1 minute.
2.
Season ground Chicken Breasts (1 lb) with Adobo Seasoning (1 tsp), and add to pot. Stir chicken so that it breaks up and browns; cook for about 3 minutes.
3.
Add Tomato Sauce (2 cans), 1 cup water, Pico de Gallo (1/2 cup), GOYA® Chick Peas (1 can), and Canned Sweet Corn (1 can). Bring to a boil. Reduce to a simmer, cover and cook for 20 minutes. Stir often to blend the ingredients, and continue to cook until mixture thickens.
4.
Serve while hot, and top with chopped Fresh Cilantro (1/3 cup).
Nutrition Per Serving
CALORIES
229
FAT
4.5 g
PROTEIN
21.1 g
CARBS
30.0 g
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