It was a chilly evening and I had some chicken breasts in the fridge, so I decided to make my take on a Southwestern chicken stew they served in a restaurant I worked in many years ago. Cubed the chix breast and dredged through a 50/50 mix of flour and corn meal seasoned with my standard rub.
Then I sautéed a mixture of onion, jalapeño and tomato.
Then once that's all ready to go I added about 4 cups of chicken stock, a half cup of masa, 2 TB minced garlic, half tsp each allspice, clove, cinnamon, cumin and cayenne. And I totally forgot to take any more pictures. I do apologize. The resulting stew simmered for about an hour and was quite good. A little heat and a nice earthy back note. The masa and the breading on the chicken thickened it just enough.