Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Potatoes -- peeled
Cut potatoes into chunks
cn Use up to 2 pounds potatoes
4 Chicken breasts -- skinned
And boned
16 oz Canned whole tomatoes --
With juice
1 lg Onion -- sliced
3 Cloves garlic -- minced
1 ts Olive oil
1 1/2 tb Chili powder
1/2 ts Oregano
1 ts Cumin
2 tb Water
1 tb Tomato paste
1 ts Margarine
Salt and freshly ground
Black pepper to
Taste
1 tb Skim milk

Place potatoes in a saucepan with water to cover, bring to a boil,
simmer for about 10-15 minutes, until tender. Steam chicken pieces in
a vegetable steamer or on a steamer tray in a wok until cooked
through, about 10 minutes. Drain tomatoes. Reserve liquid. Preheat
oven to 350 degrees. In a large skillet, saute onion and garlic in
olive oil until soft. Mix in chili powder, oregano, and cumin. Add
water, tomatoe paste, and tomatoes. Cook unitl sauce is thick. If
sauce becomes too thick, add a few tablespoons of the reserved tomato
juice. Mix chicken cubes into sauce. Drain potatoes and whip them.
Add margarine, salt, and pepper. Add skim milk and mix until potatoes
are smooth. Add more milk if necessary. Place chicken mixture in a
shallow casserole. Spread potatoes on top. Bake for about 30 minutes.
Source: Eater's Choice, A Food Lover's Guide to Lower Cholestorerol,
by Doctor and Nancy Goor, 1995 6 servings

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