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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (6- to 6 1/2-pound) baking hen, cut up |
1/4 cup butter or margarine, melted |
4 cups diced potatoes |
2 medium onions, chopped |
4 cups chicken broth |
1 (28-ounce) can whole tomatoes, undrained and finely chopped |
1 teaspoon sugar |
1 teaspoon chili powder |
1 teaspoon paprika |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (17-ounce) can cream-style corn |
Directions:
1. Brown chicken in butter in a large skillet; remove chicken, and set aside to cool. Bone chicken, and cut meat into 2- inch pieces.
2. Place potatoes and onion in a large Dutch oven. Add broth; stir well. Cover and cook 1 hour or until vegetables are tender. Add tomatoes; continue cooking, covered, 20 minutes. Add chicken, sugar, and seasonings; stir well. Cook, covered, over low heat 3 hours, stirring occasionally. Stir in corn; cook an additional 30 minutes.
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