Ingredients:
2 lbs chicken breasts, cut into bite size pieces
1 small onions
1/2 green bell peppers
2 garlic cloves, minced
2 tablespoons olive oil
1 (11 ounce) cans mexicorn
1 (11 ounce) cans corn or 1 (11 ounce) cans white corn
1 (10 ounce) cans diced tomatoes with mild green chilies
1 (14 ounce) cans chicken broth
1 teaspoon cajun spices or 1 teaspoon season salt
3 -5 dashes Tabasco sauce (optional)
Directions:
In a large sauce pan, cook onion, pepper and garlic in olive oil until tender.
Mix in chicken, sit until all chicken is white (does not have to be cooked through) Add broth, both cans of corn, tomatoes with chilies and seasoning.
Bring to a boil then simmer for 45 minutes to an hour.
Serve over rice and with corn bread.
Servings: 6-8
Time preparation: 20 min.
Time total: 65 min.