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Sonora Style Chicken Stew
Serves 6 2 whole chicken breasts, split, boned and skinned 1 teaspoon salt 1 Tablespoon vegetable oil 1 large onion, cut into 1/2" pieces 2 to 3 cloves garlic, minced 1 can (16 oz) whole tomatoes, undrained, coarsely chopped 1 can (7 oz) whole kernel corn, drained OR 1 cup frozen 1/2 cup picante sauce 1 teaspoon ground cumin 1/4 teaspoon cinnamon Dash of ground cloves 1 large green bell pepper, cut into 3/4" pieces Sour cream (optional) Cut chicken into 3/4" cubes; sprinkle with 1/2 teaspoon of 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 1/2 teaspoon 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. Source: The Sharon Herald, Sharon, PA -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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