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Recipe Source: cdkitchen.com
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Sonora Style Chicken Stew
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Serves/Makes: 6
Ready in: < 30 minutes
- 2 whole chicken breasts, split, boned and skinned
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 large onion, cut into 1/2\" pieces
- 3 cloves garlic, minced
- 1 can (16 ounce size) whole tomatoes, undrained, coarsely chopped
- 1 cup whole kernel corn, frozen or canned (drained)
- 1/2 cup picante sauce
- 1 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1 dash 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 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 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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