'1 1/2 pound boneless, skinless chicken breast (500 g), without skin or bones'
2 3/4 cups of water (600 ml)
2 tablespoons of salt
2 large tomatoes (340 g), seeds removed and diced
1 tablespoon of olive oil
2 cups of fresh or frozen green corn (300 g)
3 cloves of garlic, minced
2 teaspoons of oregano
1 teaspoon of cumin
3 tablespoons of vinegar
3 stalks of green scallions (including the green and white parts), diced
1/4 cup of chopped fresh parsley (20 g)
'1 1/2 pound boneless, skinless chicken breast (500 g), without skin or bones'
2 3/4 cups of water (600 ml)
2 tablespoons of salt
2 large tomatoes (340 g), seeds removed and diced
1 tablespoon of olive oil
2 cups of fresh or frozen green corn (300 g)
3 cloves of garlic, minced
2 teaspoons of oregano
1 teaspoon of cumin
3 tablespoons of vinegar
3 stalks of green scallions (including the green and white parts), diced
1/4 cup of chopped fresh parsley (20 g)
In a medium saucepan, place the chicken, 2 cups of water, and 1/2 teaspoon of salt
Cover and cook over low heat until the chicken is tender (about 30 minutes)
Drain, let it cool, then shred
In a medium bowl, combine the chicken and tomato, mix well, and reserve
In the same saucepan, heat the olive oil over low heat
Add the green corn and remaining water and cook until the corn is tender (about 5 minutes)
Add the garlic and fry until it starts to brown (approximately 1 minute)
Add the oregano and cumin, mix well, and remove from heat
Add the vinegar and remaining salt, mix well
Transfer to the bowl with the chicken, add the green scallions and parsley, and mix delicately
Serve immediately
263 calories per serving.
