4 roma tomatoes
1 serrano pepper
1 clove garlic
1/4 of a small onion
1 tablespoon canola oil
4 chicken breasts, cut into cubes
2 cups water
2 calabazita or zucchini squash, diced
1 cup, corn kernels (either fresh, frozen, or canned)
1 tablespoon Knorr Suiza, chicken bouillon
Cumin
Garlic Salt
Pepper
Make the salsa first: Cut tomatoes and pepper in half. Place in pot along with garlic clove. Cover with water. Boil for 10 minutes. Drain 1/4 of the water. Place everything in blender. Add onion and blend until smooth.
Saute the chicken in hot oil over medium heat in batches until it starts to turn golden. Remove from pot. Keep warm. Add salsa mixture to pan. Saute until color changes to slightly brown and it smells like the garlic and onion are cooked. Add chicken. Sprinkle cumin and garlic salt over entire surface area of pot. Add 2 cups waters. Add chicken bouillon. Add 1/4 teaspoon pepper. Stir. Bring to a boil. Lower heat to medium low. Simmer for 15 minutes. Add calabazita and simmer for 10 minutes. Add corn and simmer for another five minutes.
The simmering makes the onion caramelize. It will taste so sweet! Serve with Mexican rice and tortillas. Yum!
Makes about 8 servings.
