·2 tablespoons canola oil

·4 boneless skinless chicken breast halves

·salt

·pepper

·1 cup chopped onion

·1 each Ancho Chile pepper, seeded, chopped and soaked in warm water

·1 or 2 jalapeno peppers, seeded and chopped

·8 cloves garlic, chopped

·2 ribs celery, chopped

·1 1/2 cups chopped tomatoes

·1 cup chicken stock or broth

·2 cups whole kernel corn, fresh or frozen and thawed

·juice and zest of 1 lime

·2 tablespoons chili powder

·salt and pepper

Preheat oven to 350 degrees.

In a large skillet, pour the canola oil and heat over medium high heat. Season Chicken with Salt and Pepper. Sear the chicken in the skillet on all sides, until golden brown. Next, add the rest of the vegetables, chicken stock, lime juice and chilis to the skillet. Place the entire pan in the oven. Cook until the vegetables are tender and the chicken is cooked through. About 15 minutes. Serve this with rice and beans or a nice simple green salad! Ole’

Serves 4

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