Southern Chicken Stew
A country inn recipe for Southern Chicken Stew.
Ingredients
- 3 lb chicken, cut up
- 1 tsp salt
- 6 potatoes, peeled and quartered
- 2 can tomatoes, chopped, with juice
- 1 onion, chopped
- 1 tsp sugar
- 1 tsp fresh ground pepper
- 1 lb lima beans, frozen will do
- 1 lb whole kernel corn, frozen will do
Instructions
- 1
Place cutup chicken pieces and salt (*) in large pot with enough water to cover. Bring to a boil. Reduce heat, cover and simmer for 45 minutes or until chicken is cooked through. Remove chicken from broth. Remove meat from bones, cut into small pieces and set aside. Add potatoes to broth and cook for 20 minutes or until potatoes are tender. Mash potatoes in broth for thickening. Re-add chicken, tomatoes, onion, sugar and pepper. Cook uncovered over medium heat for 45 minutes. Add lima beans and corn and cook additional 15 minutes or until lima beans are tender. (*) A Rule of Thumb for cooking meat with or without salt. Salt will draw the flabor out of the meat and into the broth, so if you want a tasty broth, add salt in cooking the meat. But if you want tasty meat, do not add salt during the cooking; add any required salt afterward.