• Cooking Time: 20
• Servings: 4
• Preparation Time: 20
• 3 1/2 c. water
• 1 tsp. cumin seeds
• 1 1/2 lb. boneless, skinned poultry breasts
• 1 tablespoons. veggie oil
• 1 lg. red onion, sliced (1 c.)
• 3 cloves garlic cloves, perfectly chopped
• 1 1/2 c. freezing white-colored maize popcorn kernels, thawed
• 1 can (15 1/2 oz.) Great North legumes, undrained
• 3 containers (4 oz. each) sliced natural chilies, undrained
• 3 tablespoons. calcium juice
• 2 tsp. floor cumin
• 1/2 tsp. floor coriander
• 1/2 tsp. floor white-colored pepper
• 1/3 c. reduced-fat bitter cream
• 2 tablespoons. cilantro, clean, chopped

1. Merge the water and cumin seeds. Bring to boil. Insert poultry. Lower the heat; cover the saucepan and simmer 20 minutes until chicken is fork-tender. Drain. Cut chicken into 3/4 inch cubes.
2. At an identical saucepan, heat oil over medium heat. Insert the onionsauté 5 minutes. Add garlicsauté 1 minute. Bring to boil. Add the chicken. Lower heat. Cook until heated . Remove from heat. Stir in sour cream and cilantro.

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