|Ready to cook stewing chicken||6 Pound (1 Bird)|
|Potatoes||3 , peeled and cubed|
|Onions||2 Large, sliced|
|Sliced okra/1 10-ounce package frozen cut okra||2 Cup (32 tbs)|
|Canned whole kernel corn||2 1⁄8 Ounce, drained (2 Cans, 17-Ounce Each)|
|Canned tomatoes||28 Ounce (1 Can)|
|Frozen lima beans||10 Ounce (1 Package)|
Cut up stewing chicken.
In large kettle or Dutch oven combine cut-up chicken and 6 cups water.
Bring to boil.
Reduce heat and simmer till chicken is tender, 1 1/2 to 2 hours.
Remove chicken from broth; cool chicken and broth.
Remove meat from bones.
Cube meat; discard skin and bones.
Skim fat from broth.
Add cubed chicken to broth.
Add potatoes, sliced onions, fresh or frozen okra, corn, tomatoes, lima beans, sugar, 4 teaspoons salt, and 1/4 teaspoon pepper.
Cover and simmer till vegetables are tender and flavors are blended, about 30 minutes.
Makes 16 servings.