| 1 |
Prepare chicken. Clean chicken, cut up and season with all above seasonings, except green peas. |
| 2 |
Bring to boil and use sufficient water to cover chicken. Simmer until chicken is fork tender. |
| 3 |
Remove chicken from liquid. To chicken liquid mix 1 pound ground corn with water and strain to make smooth. Add this mixture to chicken broth. |
| 4 |
In a medium sized bowl put masa (corn), 1/2 tsp salt & shortening. Mix well. |
| 5 |
Make round balls and flatten in palms of hands. Set aside. |
| 6 |
Test chicken for tenderness. Add sweet pepper and tomatoes. Let simmer for 5 minutes more and taste. |
| 7 |
Drop corn balls in pot (water should be sufficient to cover balls). Cook for another 20-25 minutes. Serve hot plates. |
|
|
|
|