Hopkins County Stew

Oxmoor House
4 1/2 quarts or 12 to 15 servings

Ingredients

+ Add To Shopping List
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

Preparation

Brown chicken in butter in a large skillet; remove chicken, and set aside to cool. Bone chicken, and cut meat into 2- inch pieces.

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.

Created date

February 2010