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


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