Mexicali Chicken

1 tbsp vegetable oil
4 - 6 chicken pieces (legs, breasts, thighs)
1 can stewed tomatoes
2 tbsp  cider vinegar
2 tsp chili powder
1/2 tsp  cumin
1/4 tsp pepper
1 can (12 oz) or 13/4 cups frozen Green Giant Niblets OR Peaches & Cream Whole Kernel Corn
1/2 cup  green pepper
1 tbsp  flour
In large skillet or electric frying pan, heat oil over medium-high heat. Brown chicken on both sides. Drain fat.
Stir in tomatoes, vinegar, chili powder, cumin and pepper. Bring to boil. Cover and simmer 25 minutes or until chicken is no longer pink. Stir in corn and green pepper. Cover and cook 5-10 minutes longer. Dissolve flour in 2 tbsp (25 mL) water. Stir into skillet until bubbling and thickened. Serve with rice, if desired.

Method: 4 servings.

Tip: Always be sure to cut your chicken into the same size pieces as

breast meat tends to cook faster than dark, often resulting in dry, overcooked meat