Adobe Chicken Stew

If you use tomatoes with salt added, leave out the salt. Serve with with tomato corn bread, sour cream, and cheese fried sticks.

Yield: 
4.0 servings
Ingredients: 
1 tablespoon vegetable oil
1 large onion, chopped fine
1 clove garlic, chopped fine
2 cans (10 oz) tomatoes in juice
2 cups cubed cooked chicken
1 cup thawed frozen corn
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1/8 teaspoon pepper
Preparation: 
1
Heat oil in medium size pan over medium heat. Add onion, saute 3 minutes.
2
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 medium-low, simmer, uncovered for 20 minutes, stirring occasionally.