Yield: 8 servings
Measure | Ingredient |
---|---|
1 \N | Chicken (3 pounds), cut up |
1 medium | Onion, chopped |
1 teaspoon | Poultry seasoning |
1 can | Corn kernels (16 ounces), with liquid |
1 can | Whole tomatoes (16 ounces), drained and cut up |
1 teaspoon | Lemon juice |
\N \N | Salt and freshly ground pepper |
NOTE: This recipe is even better with FRESH corn and tomatoes.
In a large saucepan, simmer the chicken in 4 cups with onion and poultry seasoning for 45 minutes. Remove chicken and let cool; reserve the broth.
Skim fat from chicken broth. Remove meat from chicken; discard skin and bones. Cut meat into bite-size pieces.
In a large non-aluminum saucepan, combine chicken, chicken broth, corn, tomatoes and lemon juice. Simmer for 30 minutes. Season with salt and pepper to taste.
Serves 8.
[ 365 Ways To Cook Chicken; Cheryl Sedaker, 1986 ] Posted by Fred Peters.