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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (3- to 3 1/2-pound) broiler-fryer, cut up |
1/2 cup butter or margarine, divided |
3 quarts water |
3 tablespoons all-purpose flour |
2 (17-ounce) cans whole kernel corn, undrained |
2 (14 1/2-ounce) cans whole tomatoes, undrained and finely chopped |
4 cups sliced okra |
1 (10-ounce) package frozen baby lima beans |
1 tablespoon chopped fresh parsley |
1 teaspoon sugar |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon crushed red pepper |
Directions:
1. Brown chicken in 1/4 cup butter in a large Dutch oven. Add water, and simmer 1 hour or until chicken is tender. Remove chicken from broth and set broth aside. Remove meat from bones; cut into 2-inch pieces, and set aside.
2. Melt remaining butter in Dutch oven; stir in flour. Cook over medium heat, stirring occasionally, 10 minutes or until roux is the color of a copper penny. Stir in remaining ingredients; simmer for 10 minutes. Add chicken and reserved broth; cook over low heat 30 minutes or until vegetables are tender.
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