Ingredients:
4-5 Chicken Breasts
1 large onion (chopped)
2 cans diced tomatoes
1 cup frozen yellow corn*
2 cups frozen baby limas*
1 Tbsp. brown sugar
1 Tbsp. lemon juice
1 Tbsp. salt
1 Tbsp. black pepper
1 Tbsp. hot sauce
4 large potatoes (diced)
*You can substitute canned for frozen.
In a large stew pot, place chicken breasts and cover them with water. Cook on medium low heat for about an hour till chicken is tender. Remove chicken from stock and cool to touch. If chicken is not boneless, remove bones at this time. Shred or chop chicken and return to stock.
Add next 9 ingredients and return to a slow simmer. Cover and cook for at least an hour.**
Add potatoes and return to slow simmer. Cook for about 45 minutes.**
**These are minimum cooking times. You really can't cook this stew too long, just so you have it on a slow simmer.
I have also made this stew with a combination of meat: chicken, pork, and beef. It's good either way.
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