2 tablespoons olive oil
4 boneless skinless chicken breast halves
1 cup chopped onion
1 or 2 jalapeno peppers, seeded and chopped
8 cloves garlic, chopped
2 ribs celery, chopped
1 1/2 cups chopped tomatoes
2 cups whole kernel corn, fresh or frozen and thawed
juice and zest of 1 lime
2 tablespoons chili powder
salt and pepper
sliced black olives, optional
Heat a large skillet over medium-high heat; add olive oil. Season chicken breasts with salt and pepper; saut� until golden brown on both sides and no longer pink, about 10 to 15 minutes. Meanwhile, combine chopped onion, jalapeno pepper, garlic, and celery; set aside.
Combine chopped tomatoes with corn kernels, lime juice and grated peel, and chili powder.
When chicken is cooked, remove to a large clean platter. Add the onion and garlic mixture to the hot skillet; saut� until onion is tender, about 5 minutes. Pour tomato and corn mixture into the skillet; place chicken on top. Reduce heat, cover, and simmer for about 10 minutes. Taste; season to taste with salt and pepper. Serve chicken with vegetable mixture, garnished with black olive slices, if desired. Serve with hot boiled rice.