1 (2.3 pound) whole chicken
2 tablespoons olive oil
1 (8 ounce) package taco seasoning mix
1 large onion, diced
1 medium carrot, diced
2 cups chicken broth
3 florets
1 cup diced tomatoes
3 (11 ounce) cans whole peeled tomatoes, undrained
1 (6 ounce) can whole green chile peppers, drained
1 medium tomato, seeded and thinly sliced
1 tablespoon soy sauce
1/8 teaspoon sesame oil
1/8 teaspoon seasoned salt
1 teaspoon chili powder
1 (15 ounce) can corned beef meat
1 (16 ounce) can tomato juice
2 tablespoons distilled white vinegar
1/2 teaspoon chili powder
Melt the olive oil in a large skillet over medium heat. Mix in the seasoning mix. Add the chicken and fry until thoroughly coated, about 10 minutes. Remove from skillet and let cool.
While chicken is cooking, chop the carrots and saute in olive oil until lightly browned. Add the chicken broth and florets. Gradually pour out the liquid from thinning the broth, stirring occasionally. Stir in the diced onion and carrot.
Add the chicken broth, tomato juice, tomatoes and whole peeled tomatoes. Mix well, adding liquid as needed. Season with green peppers, chili powder and tomato slices.
Return chicken to skillet and cook over medium heat for 2 minutes. Mix in corn, soy sauce, sesame oil and seasoned salt. Cook, stirring, for 5 minutes, or until chicken is cooked through (juices run clear).
Add the corned beef and simmer, stirring, for 10 minutes. Add tomato juice, vinegar, chili powder and chicken stock. Sift together and serve.
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