ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Farmer's Chicken Stew

Yield 5 quarts or 15 to 18 servings

Ingredients

  • 1 (2 1/2- to 3-pound) broiler-fryer, cut and skinned
  • 1 small cabbage, finely shredded
  • 12 large tomatoes, peeled and sliced
  • 2 medium onions, chopped
  • 4 large potatoes, peeled and cubed
  • 3 cups frozen cut okra
  • 2 (17-ounce) cans whole kernel corn, undrained
  • 3 quarts water
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon red pepper

How to Make It

  1. Combine chicken with remaining ingredients in a large Dutch oven, stirring well; cover and simmer 1 hour.

  2. Remove soup mixture from heat; set aside. Remove chicken from mixture; cool. Remove chicken from bones; chop meat into bite-size pieces.

  3. Return chopped chicken to soup mixture. Heat thoroughly, stirring occasionally, before serving.

Oxmoor House Homestyle Recipes