Sonora Style Chicken Stew Recipe

ingredients

2 whole chicken breasts, split, boned and skinned
1 teaspoon salt
1 tablespoon vegetable oil
1 large onion, cut into 1/2" pieces
3 cloves garlic, minced
1 can (16 ounce size) whole tomatoes, undrained, coarsely chopped
1 cup whole kernel corn, frozen or canned (drained)
1/2 cup picante sauce
1 teaspoon cumin
1/4 teaspoon cinnamon
1 dash ground cloves
1 large green bell pepper, cut into 3/4" pieces
sour cream (optional)

directions

Cut chicken into 3/4" cubes; sprinkle with 1/2 the salt. Cook in oil in large saucepan or Dutch oven until chicken loses its pink color.

Add onion and garlic; continue cooking, stirring frequently, 3 minutes. Add remaining salt and remaining ingredients except green bell pepper and sour cream; mix well. Bring to a boil; reduce heat.

Cover and simmer 5 minutes. Add green pepper; continue to simmer 10 minutes. Ladle into soup bowls; top with sour cream to serve, if desired. Serve with additional picante sauce.

nutrition data

Nutritional data has not been calculated yet.