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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 (3- to 3 1/2-pound) broiler-fryers, cut up |
1 tablespoon salt, divided |
5 medium-size red potatoes, peeled and quartered |
2 (14 1/2-ounce) cans whole tomatoes, undrained and chopped |
1 small onion, chopped |
1 teaspoon sugar |
1/2 teaspoon pepper |
2 (10-ounce) packages frozen lima beans |
3 (10-ounce) packages frozen whole kernel corn |
Directions:
1. Place chicken , 2 teaspoons salt, and water to cover in a large stockpot. Bring to a boil. Reduce heat; cover and simmer 45 minutes or until chicken is tender. Remove chicken from broth; cool. Reserve broth. Bone chicken, and cut into bite-size pieces. Set aside.
2. Add potatoes to chicken broth; cook over medium heat 15 minutes or until potatoes are tender. Mash potatoes in broth; add chopped chicken, tomatoes, onion, sugar, remaining salt, and pepper. Cook, uncovered, over medium heat 45 minutes, stirring frequently.
3. Add lima beans and corn; cook over low heat 20 minutes or until lima beans are tender.
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