Chili Chicken Chipotle

1 tbsp olive oil

4 boneless/skinless chicken breasts (or 8 thighs)
3/4 tsp garlic salt
3/4 tsp garlic pepper
1 tsp chipotle chile powder
1/2 tsp ground oregano leaves
2 garlic cloves slivered
1/2 cup canned tomatoes
1 cup frozen corn
2 scallions thinly sliced.
In a non-skillet heat oil — season chicken with 1/2 tsp salt,  1/2 tsp chipotle power, and 1/4 tsp oregano.  Saute chicken about 5 minutes until brown on one side.  Flip chicken, add garlic to pan and cook for a minute.  Combine tomatoes, 1/3 cup of water, remaining salt, chipotle powder, and oregano in a bowl.  Once mixed then add to chicken and bring to a boil.  Simmer uncovered until chicken is done.  Add corn and scallions then cook for 5 more minutes covered.

About bauernfeind

NYC Born 27 years USAF retired Major 21 years teaching/17 in a high school now retired
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