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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Like a thick hearty soup, this stew is packed with tender chicken and an eye-catching combination of vegetables. I could never wait patiently to eat when Mother was cooking this stew. Milded Sherrer, Fort Worth, Texas Ingredients:
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up |
2 cups water |
4 medium potatoes, peeled and cubed |
2 medium onions, sliced |
1 can (15-1/4 ounces) lima beans, rinsed and drained |
1 teaspoon salt |
1/2 teaspoon pepper |
dash cayenne pepper |
1 can (15-1/4 ounces) corn, drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/4 cup butter |
1/2 cup dry bread crumbs |
Directions:
1. In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45-60 minutes or until chicken is tender, skimming the surface as foam rises.
2. Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Cube chicken and return to broth.
3. Add the potatoes, onions, beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened. Yield: 6 servings.
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