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Mexi-Chicken Stew

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“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.”
READY IN:
1hr 5mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large sauce pan, cook onion, pepper and garlic in olive oil until tender.
  2. 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.
  3. Bring to a boil then simmer for 45 minutes to an hour.
  4. Serve over rice and with corn bread.

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