Recipe by Missy Wright
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.
Top Review by Mary Weber
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!
- 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)
Directions See How It's Made
- 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.