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Add a photoServings: 4
Ingredients
- 1 Tbsp. Vegetable oil
- 1 lrg Onion, minced fine
- 1 x Clove garlic, minced fine
- 2 can (10 ounce) tomatoes in juice
- 2 c. Cubed cooked chicken
- 1 c. Thawed frzn corn
- 1 tsp Grnd cinnamon
- 1 tsp Salt
- 1/4 tsp Grnd cloves
- 1/4 tsp Grnd cumin
- 1/8 tsp Pepper
Directions
- Heat oil in medium size pan over medium heat. Add in onion, saute/fry 3 min.
- Add in garlic, saute/fry 1 minute more. Add in 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 min, 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 possibly hate this stew. So, you may want to try this before you serve it for guest. We love it with tomato corn bread, lowfat sour cream dolloped on top and cheese fried sticks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 258 | |
| Calories from Fat 143 | 55% |
| Total Fat 15.94g | 20% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.09g | |
| Cholesterol 60mg | 20% |
| Sodium 709mg | 30% |
| Potassium 373mg | 11% |
| Total Carbs 13.02g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.44g | 2% |
| Protein 16.84g | 27% |
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