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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Heat oil in medium size pan over medium heat. Add onion, saute 3 minutes.
Add garlic, saute 1 minute more. Add tomatoes with juice, chicken, corn,
cinnamon, salt , cloves, cumin and pepper. Bring to boiling over medium
high heat. Reduce heat to medium-low, simmer, uncovered for 20 minutes,
stirring occasionally.
Tootie's notes: 2 things you need to know, if you use tomatoes with salt
added, leave out the salt, it is tooooo much salt for us. You either love
or hate this stew. So, you may want to try this before you serve it for
guest. We love it with tomato corn bread, sour cream dolloped on top and
cheese fried sticks.
| Ingredients:
1 Tablespoon(s) Vegetable oil
1 large Onion, chopped fine
1 Clove garlic, chopped fine
2 Can(s) (10 oz) tomatoes in juice
2 Cup(s) Cubed cooked chicken
1 Cup(s) Thawed frozen corn
1 Teaspoon(s) Ground cinnamon
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Ground cloves
1/4 Teaspoon(s) Ground cumin
1/8 Teaspoon(s) Pepper |
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