Ingredients

2-1/2 pounds broiler-fryer chicken, cut-up
pepper to taste
1 Tbsp. virgin olive oil
garlic, minced (to taste, about 2 tsp.)
2 tomatoes
1 bay leaf
1/4 tsp. leaf marjoram
1 C. frozen whole kernel corn, thawed

Cooking Instructions

Remove skin from chicken. Season with salt and pepper. In a large nonstick pan skillet, heat oil and cook chicken until tender, turning, 15 to 20 minutes. Remove from skillet and keep warn. Sauté onion and garlic in skillet. Add tomatoes, bay leaf and marjoram, and simmer 10 minutes. Add corn and chicken and heat through, mixing well.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)