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| Mexican Chicken & Corn |
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| In a soup pot heat oil and add celery, onion and red pepper. Saute until onions start to gain a golden color. Add tomatoes and garlic, saute for two more minutes. Add the rest of the ingredients. Bring to a boil then turn down the flame to low. Continue on a soft boil uncovered until liquids evaporate and a sauce is left. Be careful not to burn. |
| 2 T olive oil 1/4 C celery ( chopped ) 1/2 C onion ( chopped ) 1/2 C red bell pepper ( chopped ) 1/2 C tomato ( peeled & cubed ) 1/2 t crushed garlic 1 chicken ( cut into pieces and half of it skinned ) 8 C water 3 T tomato paste 1 t paprika 2 t chili flakes 1/2 t salt 1/4 t pepper 1/4 t cumin 1 T powdered mushroom soup 1/4 C cilanto ( chopped ) 4 C frozen corn |