Total time: 2 hours, plus at least 3 hours stewing time
Servings: 8 to 10
Note: Serve with coleslaw and hot corn bread.
1 (6-pound) chicken (or 2 smaller ones)
2 (28-ounce) cans peeled tomatoes
4 onions, chopped
1 (12-ounce) box or bag frozen chopped okra
2 (12-ounce) boxes frozen baby lima beans
2 (12-ounce) boxes frozen cut corn
1 clove garlic (optional)
2 tablespoons Worcestershire sauce
1/2 cup chili sauce
Salt and pepper to taste
5 boiling potatoes, boiled, peeled and whipped ( they give body to the stew so it can be eaten with a fork), about 4 1/2 cups total
1. Place chickens in a large, heavy-bottom pot and add water to almost cover. Cover and gently simmer until completely tender, so it can be removed from bones, 1 to 1 1/2 hours. Shred the meat, rather than cutting it up, but leave some fairly sizable pieces. Put the meat back into the broth (if there seems to be too much, put some aside for adding later if needed).
2. Stir in the tomatoes, onions and okra and continue cooking. Gently simmer until the tomatoes begin to break down, about 2 to 3 hours. If necessary, add additional water to keep the liquid at a soup-like consistency (it will thicken as the whipped potatoes are added).
3. An hour or so before serving, stir in the lima beans, corn, garlic, Worcestershire sauce, chili sauce and one-half teaspoon salt and one-fourth teaspoon pepper, or to taste, and continue cooking.
4. Before serving, stir in the whipped potatoes. Use your judgment as to how much to add -- the stew should be thickened, but not stiff, and too much potato will spoil the flavor.
Each of 10 servings: 620 calories; 43 grams protein; 64 grams carbohydrates; 12 grams fiber; 23 grams fat; 6 grams saturated fat; 91 mg. cholesterol; 13 grams sugar; 679 mg. sodium.Copyright © 2015, Los Angeles Times