Ingredients:
- 1
2 1/2-pound fryer chicken
- 1
28-ounce can crushed tomatoes, sweetened with 1/3 cup sugar
- 1
16-ounce can creamed corn
- 1
cup
ketchup
- 1/2
cup
Paula Deen's Original BBQ sauce
- 1
tablespoon
liquid smoke, available in grocery store
- 1
onion, chopped
- 1
tablespoon
tablespoon vinegar
- 1
tablespoon
Worcestershire sauce
-
salt and pepper
-
celery salt
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Directions:
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In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the stock and reserve 2 cups of stock. Remove the skin and bones and chop meat.
In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew become too thick. Serve stew over steamed rice.
Yield: 6 to 8 servings
Preparation time: 30 minutes
Cooking time: 90 minutes
Ease of preparation: easy
Recipe courtesy Paula Deen
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