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Prep 20 mins
Cook 45 mins
I watched my mother throw together a 'end of summer stew' when I was younger. This is a variation of it. It uses things you would not normally thing would go together, but this ends up delicious. Play with it a little. Add shrimp and celery if you like.
- 2 lbs chicken breasts, cut into bite size pieces
- 1 small onion
- 1⁄2 green bell pepper
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 (11 ounce) can mexicorn
- 1 (11 ounce) can corn or 1 (11 ounce) can white corn
- 1 (10 ounce) can diced tomatoes with mild green chilies
- 1 (14 ounce) can chicken broth
- 1 teaspoon cajun spices or 1 teaspoon season salt
- 3 -5 dashes Tabasco sauce (optional)
- In a large sauce pan, cook onion, pepper and garlic in olive oil until tender.
- Mix in chicken, sit until all chicken is white (does not have to be cooked through) Add broth, both cans of corn, tomatoes with chilies and seasoning.
- Bring to a boil then simmer for 45 minutes to an hour.
- Serve over rice and with corn bread.
I served this over white rice with mexican cornbread. DH had three helpings! The corn I used was shoepeg, it made a nice crunchy texture. We had left overs the next day, once all the flavors settled in, it was even better than before! I will be making this again soon. Thank you!
I served this with spanish rice and Tonkcats Corn Bread with Corn Casserole (Cornbread With Corn Casserole) It was delicous! The corn gives it just the right crunch and the tomatoes with chiles add the perfect amount of spiciness. I wouldn't change a thing! Thanks for a great recipe. I will definately be making this again.