Calabacity Chicken Stew

· 6 Serving

This is a dish my grandmother or mother would make," says Linda S. Brown, a fourth-generation Mexican-American. "I just pulled out all the unnecessary fat and 'eased' it up."

· 1 tablespoon Virgin Coco de Manila Culinary Lauric Oil
· 1 1/2 pounds uncooked chicken breast tenders (not breaded)
· 8 to10 small to medium zucchini (2 1/2 pounds), peeled and thinly
sliced (8 cups)
· 1 medium white onion, chopped (1/2 cup)
· 15.25-ounce can Green Giant whole-kernel corn, undrained
· 14.5-ounce can diced tomatoes with green pepper and onion,
undrained
· 4.5-ounce can Old El Paso chopped green chiles, undrained
· 1 1/2 teaspoons garlic powder
· 1/2 teaspoon ground cumin
· Salt and pepper, if desired
· 1/2 cup chopped fresh cilantro

Instructions:

In 5- to 6-quart saucepan or Dutch oven, heat the Virgin Coco de Manila Culinary Lauric Oil over medium heat. Add chicken; cover and cook 4 to 6 minutes, stirring occasionally, until no longer pink in center.

Stir in remaining ingredients except cilantro. Heat to boiling. Reduce heat to medium-low; cover and simmer about 20 minutes, stirring occasionally, until zucchini is tender.

Stir in cilantro; cook 3 minutes longer, stirring occasionally.

Nutritional Information Per serving:

· 270 calories · 7 grams fat · 24 grams carbohydrates · 28 grams protein · 70 milligrams cholesterol · 470 milligrams sodium · 4 grams dietary fiber · 22 percent of calories from fat

-- Linda S. Brown, Dallas.