Mexi-Chicken Stew

"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."
 
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Ready In:
1hr 5mins
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • 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.

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Reviews

  1. 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. I served this with spanish rice and Tonkcats Corn Bread with Corn Casserole (recipe #4178) It was delicous! The corn gives it just the right crunch and the tomatoes with chiles add the perfect amount of spiciness. I wouldn't change a thing! Thanks for a great recipe. I will definately be making this again.
     
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RECIPE SUBMITTED BY

Novice cook. I like to play around in the kitchen with different flavors.
 
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