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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.
large onion, chopped
GOYA® Minced Garlic
GOYA® Oregano Leaf
GOYA® Ground Cumin
1½ cans (15.5 oz.)
cayenne pepper (optional)
ground chicken breast
2 cans (8 oz.)
GOYA® Tomato Sauce
1 can (15.5 oz.)
GOYA® Chick Peas, drained and rinsed
1 can (15.25 oz.)
GOYA® Golden Corn, drained and rinsed
fresh cilantro, chopped
In a large pot, heat oil over medium heat. Add onions and garlic and cook until translucent, about 5 minutes. Stir in oregano, cumin and cayenne pepper, if desired; cook for about 1 minute.
Season ground chicken with Adobo, and add to pot. Stir chicken so that it breaks up and browns; cook for about 3 minutes.
Add tomato sauce, 1 cup water, salsa, chickpeas and corn. 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.
Serve while hot, and top with chopped cilantro.
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