Mexican Chicken Stew
photo by catercow
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 (453.59 g) whole boneless skinless chicken breast, split
- 4.92 ml salt
- 14.79 ml oil
- 1 large onion, cut into 1/2 inch pieces
- 1 green pepper, cut into 1/2 inch pieces
- 2 garlic cloves, minced
- 453.59 g can diced tomatoes, undrained
- 453.59 g can whole kernel corn, drained
- 118.29 ml picante sauce
- 4.92 ml cumin
- 0.25 ml cinnamon
- 0.25 ml clove
directions
- Cut chicken into 3/4 inch pieces, sprinkle with 1/2 teaspoons salt. Cook in oil in large saucepan until chicken loses pink color.
- Add onion and garlic. Continue cooking, stirring often until onion is soft.
- Add remaining salt, tomatoes and their liquid, corn, picante sauce, cumin, cinnamon and cloves. Bring to boil; reduce heat and simmer covered 10 minutes.
- Add green pepper. Simmer 10 minutes. Ladle into soup bowls and top with a dab of sour cream if desired.
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RECIPE SUBMITTED BY
True Texas
Alvarado, Texas