Yield: 4 Servings
|1 tablespoon||Vegetable oil|
|1 large||Onion; chopped fine|
|1||Clove garlic; chopped fine|
|2 cans||(10 oz) tomatoes in juice|
|2 cups||Cubed cooked chicken|
|1 cup||Thawed frozen corn|
|1 teaspoon||Ground cinnamon|
|¼ teaspoon||Ground cloves|
|¼ teaspoon||Ground cumin|
Heat oil in medium size pan over medium heat. Add onion, saute 3 minutes.
Add garlic, saute 1 minute more. Add tomatoes with juice, chicken, corn, cinnamon, salt , cloves, cumin and pepper. Bring to boiling over medium high heat. Reduce heat to medium-low, simmer, uncovered for 20 minutes, stirring occasionally.
Tootie's notes: 2 things you need to know, if you use tomatoes with salt added, leave out the salt, it is tooooo much salt for us. You either love or hate this stew. So, you may want to try this before you serve it for guest. We love it with tomato corn bread, sour cream dolloped on top and cheese fried sticks.
Recipe by: Tootie's Special Recipe Collection Posted to TNT Recipes Digest, Vol 01, Nr 939 by LVFG53A@... (MRS IRA M DENNIS) on Jan 14, 1998