1 Tablespoon extra virgin olive oil
1 pound chicken breast — boneless and skinless (cubed or coarsely ground)
1 1/2 cup red onion — chopped
6 cloves garlic — minced (1 Tablespoon minced)
2 can hominy — rinsed and drained (15 oz cans)
28 ounce chicken broth
1 cup ripe olives — pitted and quartered
1/2 cup Green salsa (purchased or Green Enchilada Sauce)
1/4 cup red bell pepper — finely chopped
1/4 cup cilantro — chopped
1/2 avacado — chopped, optional
2 Tablespoon Cotija cheese or finely shredded mozzarella cheese

In a 4 quart Dutch Oven heat olive oil over medium high heat. Add chicken, cook and stir for 3 to 4 minutes or until browned. Add red onion, cook and
stir 3 minutes. Add garlic, cook and stir 1 minute more.

Add hominy to chicken mixture; cook and stir 4 minutes. Stin in chicken broth, olives, salsa, and red bell pepper. Bring to boil, reduce to simmer,
uncovered about 10 minutes or until chicke in no longer pink. Remove from heat. Stir in cilantro.

If desired, top individual servings with avocado, sour cream, and cheese.

2 tsp. flour
1/2 tsp. salt, divided
4 boneless skinless breast halves
2 tsp. olive oil
3 large onions, halved, thinly sliced
1/2 tsp. each sugar, dried thyme, cauemme pepper
1 cup each chopped tomatoes (or drained canned tomatoes), chicken broth
1 bay leaf
1/4 tsp. dried oregano

Directions:
Dredge chicken in flour and 1/4 tsp. salt, shake off excess. In a large
nonstick skillet, heat oil until hot, but not smoking over medium heat. Add
chicken and cook until golden brown, about 2 minutes per side. Transfer
to plate. Reduce heat to low. Add onions to skillet and sprinkle sugar
over top. Cook, stirring frequently, until onions are carmelized, about 20
minutes. Stir in tomatoes, broth, bay leaf, thyme, oregano, cayenne and
remaining 1/4 tsp. salt. Bring to a boil, return chicken to pan, and reduce
to a simmer. Cover and cook, strirring occasionally, until chicken is
cooked through, about 15 minutes. Discard bay leaf. Makes 4 servings.