Think of this as the ultimate Southwestern comfort food. Make a batch and see if it doesn’t turn a cold day warm.
Serves 8 Recipe Ingredients 1 POUND CHICKEN THIGH OR CHICKEN BREAST MEAT CUT INTO 1/4 PIECES 1 QUART CHICKEN BROTH 3 CUPS MEDIUM SIZE RED POTATOES CUT INTO 1/2 CUBES 1 16 OZ JAR TEXAS SUN GOODS SALSA 1 TBSP VEGETABLE OIL 1 1/2 CUP WHOLE KERNAL CORN 1/4 CUP ALL PURPOSE FLOUR 1 TBSP GRANULATED GARLIC 1 MEDIUM WHITE ONION 1/2 TSP SALT 1/2 TSP PEPPER
Methods/steps I prefer potatoes with the skin’s remaining, so I normally only scrub them thoroughly.
Pre-cook potatoes in boiling water for 10 minutes, then set aside to cool.
In a large stew pot, heat the oil.
Add chicken and stir until completely cooked.
Add flour and stir well. Add chicken broth and stir well. Bring to a boil.
Add garlic, corn, salsa and potatoes. Reduce heat and simmer for 5 minutes.
Salt and pepper to taste. Garnish with diced onions.
Makes 8 servings.