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Prep Time: 20 Minutes Cook Time: 350 Minutes |
Ready In: 370 Minutes Servings: 3 |
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Ingredients:
2 quarts water |
1 (3 1/2-pound) whole chicken, cut up |
1 (15-ounce) can baby lima beans, undrained |
1 (8-ounce) can baby lima beans, undrained |
2 (28-ounce) cans whole tomatoes, undrained and chopped |
1 (16-ounce) package frozen baby lima beans |
3 medium potatoes, peeled and diced |
1 large yellow onion, diced |
2 (15-ounce) cans cream-style corn |
1/4 cup sugar |
1/4 cup unsalted butter or margarine |
1 tablespoon salt |
1 teaspoon pepper |
2 teaspoons hot sauce |
Directions:
1. Bring water and chicken to a boil in a Dutch oven. Reduce heat, and simmer for 40 minutes or until tender. Remove chicken, and set aside. Reserve 3 cups broth in Dutch oven. Pour canned lima beans and liquid through a wire-mesh strainer into Dutch oven. Reserve beans. Add tomatoes to Dutch oven. Bring to a boil over medium-high heat. Cook, stirring often, for 40 minutes or until liquid is reduced by 1/3.
2. Skin, bone, and shred chicken. Mash reserved beans with a potato masher. Add chicken, mashed and frozen beans, potatoes, and onions to Dutch oven. Cook over low heat, stirring often, for 3 hours and 30 minutes. Stir in corn and remaining ingredients. Cook over low heat, stirring often, for 1 additional hour.
3. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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