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Recipe Summary

Yield:
4 1/2 quarts or 12 to 15 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Homestyle Recipes

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