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Mom’s Chicken Stew

From Chew on This! — Blog by Georgia Richardson

October 24, 2009

Three words...TO DIE FOR.

Nuff said.

Mom’s Chicken Stew

4 or 5 skinless, boneless, chicken breasts (or you gotta remove all that icky stuff later)
4 or 5 potatoes, cut up into little chunks
2 or 3 onions
1 small can tomato paste
lots of salt and pepper
1 large can of PRIDE OF ILLINOIS white cream corn (very important, if you can’t find it, let me know, I’ll mail you a can)

Cook chicken breast in large Dutch oven (or French, or Russian, bawwhahaha...ahem...sorry, couldn’t resist) 1 hour or til tender. Cool, drain, remove.

Add potatoes and onion to chicken broth and cook 30 minutes or till tender. Cut chicken up in small pieces and add chicken, tomato paste and corn to the potatoes and broth. Simmer for about 45 minutes if you can wait that long. Me, I choose to burn my lips with all the taste-testing. It’s what I do.

And you know what’s next, don’t you? LARAPIN!

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There are 3 comments on this item

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1. by Charleen Micheles on Oct 24, 2009 at 6:08 PM PDT

Talk about a wonderful way to warm your families bellies on a cold winters day. It sounds not only healthy but very easy to make too. Thanks Queen JJ...

2. by Vicki Hawkins on Oct 26, 2009 at 12:29 PM PDT

I could not find the corn anywhere but decided to use yellow creamed corn and it’s just wonderful....this little pot for me has turned into a HUGE pot for me because I also added a can of Veg-all.....delicious!!!!! As always, thanks for the recipes; the Pathology pie was excellent!!! Please continue on ; )

3. by Trixie on Oct 29, 2009 at 9:16 AM PDT

Now aren’t you just the smartest thang? And thank you for the kudos...me continue? Just try and shut me up...bahahahah....ahem...cough...spurt...ahem.

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