chicken stew
This is like Brunswick stew but with just chicken. Great for a cold night.
prep time
25 Min
cook time
3 Hr 50 Min
method
Stove Top
yield
4-5 serving(s)
Ingredients
- 3 pounds chicken, broiler-fryer
- 1 1/2 teaspoons salt
- 1 cup peeled, chopped red potatoes
- 15 ounces can tomato sauce
- 1 3/4 cups frozen lima beans
- 2/3 cup onion, chopped
- 1 3/4 cups frozen whole kernel corn
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon dried oregano
- 1/8 teaspoon poultry seasoning
How To Make chicken stew
-
Step 1Place the chicken and 1 1/2 teaspoons salt in a Dutch oven; add water to cover. Bring to a boil; cover, reduce heat and simmer 2 to 2 1/2 hours or until done. Drain, reserving the broth.
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Step 2Remove and discard the skin from the chicken. Bone the chicken and chop the meat. Set aside.
-
Step 3Skim the fat from the reserved chicken broth. Return the broth to the Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, until the broth is reduced to 2 cups.
-
Step 4Add the potato and simmer for 10 minutes. Add the tomato sauce, lima beans and onion, and simmer an additional 20 minutes.
-
Step 5Stir in the reserved chicken, corn, and the remaining ingredients. Simmer an additional 10 to 15 minutes or until the vegetables are tender.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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