Mexi-Chicken Stew
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 2 lbs chicken breasts, cut into bite size pieces
- 1 small onion
- 1⁄2 green bell pepper
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 (11 ounce) can mexicorn
- 1 (11 ounce) can corn or (11 ounce) can white corn
- 1 (10 ounce) can diced tomatoes with mild green chilies
- 1 (14 ounce) can chicken broth
- 1 teaspoon cajun spices or 1 teaspoon season salt
- 3 -5 dashes Tabasco sauce (optional)
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
-
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.
RECIPE SUBMITTED BY
MelodyOHare
Coeur D Alene, Idaho
Novice cook. I like to play around in the kitchen with different flavors.