Jane's Favorite Tested Recipes
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Chicken and Vegetable Stew
| 32 ounce fat-free chicken broth |
| 4 skinned chicken breasts, bone in, about 2 ¼ lbs. |
| 1 medium onion, chopped |
| 2 celery ribs, chopped |
| 14 ounce frozen corn |
| 16 ounce frozen baby lima beans |
| 14 ½ ounce crushed tomatoes |
| 1/3 cup ketchup |
| ¼ cup chopped country ham |
| 1 TBSP sugar |
| 3 TBSP red-wine vinegar |
| 1 teaspoon Worcestershire sauce |
| 1 teaspoon Tabasco |
| 1 teaspoon dried marjoram |
Boil broth in Dutch oven. Add chicken, onion, and celery. Return to boil. Simmer for 30 minutes. Remove chicken and cool slightly. Remove bones and shred chicken.
Add all remaining ingredients, including the shredded chicken. Simmer 30 minutes.
NOTE: This was on the Orlando Sentinel recipe list on 11/3/05 and is from Southern Living, but it doesn’t say which issue of the magazine. It had a really good flavor, but next time I will not use 16 ounces of lima beans, but only because I am not particularly fond of them. I think I’ll probably just either do a 32 ounce bag of frozen mixed vegetables or all frozen corn. I also used skinless boneless chicken breasts I buy at Sams and just keep in my freezer. They were very easy to shred after cooking for 30 minutes, just using a fork. And I just bought a small amount of ham from the meat case and used the remainder for sandwiches.