Recipe - Adobe Chicken Stew

1 tablespoon Vegetable oil
1 lg Onion; chopped fine
1 Clove garlic; chopped fine
2 cn (10 oz) tomatoes in juice
2 cup Cubed cooked chicken
1 cup Thawed frozen corn
1 teaspoon Ground cinnamon
1 teaspoon Salt
One fourth teaspoon Ground cloves
One fourth teaspoon Ground cumin
1/8 teaspoon Pepper

Heat oil in medium size pan over medium heat. Add onion, saute 3 minutes.
Add garlic, saute 1 minute more. Add tomatoes with juice, chicken, corn,
cinnamon, salt , cloves, cumin and pepper. Bring to boiling over medium
high heat. Reduce heat to mediumlow, simmer, uncovered for 20 minutes,
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 hate this stew. So, you may want to try this before you serve it for
guest. We love it with tomato corn bread, sour cream dolloped on top and
cheese fried sticks.

Recipe by: Tootie's Special Recipe Collection

Posted to TNT Recipes Digest, Vol 01, Nr 939 by LVFG53A@prodigy.com (MRS
IRA M DENNIS) on Jan 14, 1998