Chicken Stew
1 chicken
2 large onions, chopped
7 cups water
4 cups canned tomatoes
6 medium potatoes, peeled and diced
3 Tablespoons sugar
2 cups frozen or canned whole kernel corn
2 Tablespoon butter
5 teaspoons salt (or to taste)
2 teaspoons pepper (or to taste)
Cook the chicken in water until done.
Remove the chicken from the pot, leaving the broth and discard skin.
Separate meat from the bones and shred.
See my handsome assistant . . .
Didn't my assistant do a great job!
My beautiful chopped potatoes . . .
Dip off as much fat from the broth as possible.
Simmer potatoes in 1 cup of broth in covered saucepan until done, do not drain. Mash potatoes slightly, keeping them lumpy.
Add corn, onions, tomatoes, sugar, salt, and pepper to broth.
Aren't the colors b-e-a-u-t-i-f-u-l! Cover and simmer for 20 minutes.
Just like my kitchen rug . . . handmade by my neighbor Jackie! She made it out of strips of clothing.
Add potatoes and chicken and simmer slowly with lid off for at least 45 minutes. (NOTE: this makes A LOT and my pot was not big enough!)
Right before serving, stir in butter and let it melt. Best if made a day ahead and reheated to serve. I also made some Hoe Cake to go with it! Yum!
Here's my baby!
This is an incredible stew and tastes so gooooooood! My only concern . . . too much pepper! I don't know if I put in 2 Tablespoons instead of 2 teaspoons . . . but it was a lot! This recipe made a ton, but I was able to freeze some for a later time.
Here's the recipe in Christy's own words . . . Chicken Stew
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