1 (28-ounce) can whole tomatoes, undrained and finely chopped
1 teaspoon sugar
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1 (17-ounce) can cream-style corn
How to Make It
Brown chicken in butter in a large skillet; remove chicken, and set aside to cool. Bone chicken, and cut meat into 2- inch pieces.
Place potatoes and onion in a large Dutch oven. Add broth; stir well. Cover and cook 1 hour or until vegetables are tender. Add tomatoes; continue cooking, covered, 20 minutes. Add chicken, sugar, and seasonings; stir well. Cook, covered, over low heat 3 hours, stirring occasionally. Stir in corn; cook an additional 30 minutes.