Argentine Corn Chicken Recipe

• 1 x Broilier-fryer chicken, (about 2 1/2 lbs) cut-up Pepper to taste,
• 1 Tbsp. Virgin extra virgin olive oil,
• 2 cl Garlic, chopped
• 2 x Tomatoes,
• 1 x Bay leaf,
• 1/4 tsp Leaf marjoram,
• 1 c. Frzn whole-kernel corn, thawed

1. Renove skin from chicken.
2. Season with salt and pepper.
3. In a large non-stick pan skillet, heat oil and cook chicken till tender, turning.
4. 15 to 20 min.
5. Remove from skillet and keep warn.
6. Saute/fry onion and garlic in skillet.
7. Add in tomatoes, bay leaf and narhiran; simmer 10 min.
8. Add in corn and chicken; heat through, mix well with the sauce.
9. Serve this dish with "Bell Pepper Salad" (also in this file)
10. 10g;

chicken, virgin extra virgin olive oil, garlic, tomatoes, bay leaf, marjoram, wholekernel corn

Taken from cookeatshare.com/recipes/argentine-corn-chicken-69331 (may not work)