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  Meaty chicken pieces 2 Pound (Breasts, Thighs, And/Or Drumsticks)
  Beef shank crosscuts 1 1⁄2 Pound
  Lean boneless pork/Lean boneless lamb 8 Ounce, cut into 1/2-inch cubes
  Water 6 Cup (96 tbs)
  Canned tomatoes 14 1⁄2 Ounce, cut up (1 Can)
  Salt 1 Teaspoon
  Cubed peeled potatoes 2 Cup (32 tbs)
  Frozen lima beans 10 Ounce (1 Package)
  Frozen whole kernel corn 10 Ounce (1 Package)
  Frozen cut okra 10 Ounce (1 Package)
  Chopped onion 1 Cup (16 tbs)
  Sliced carrots 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Worcestershire sauce 1 Tablespoon
  Instant chicken bouillon granules 1 Teaspoon
  Bottled hot pepper sauce 1⁄2 Teaspoon
  Snipped parsley 1⁄4 Cup (4 tbs)

Remove the skin from the chicken, rinse chicken.
Trim fat from beef and pork or lamb.
In a large Dutch oven or kettle combine the chicken pieces, beef shank crosscuts, pork or lamb, water, undrained tomatoes and salt.
Bring to boil, reduce heat.
Cover and simmer for 1 1/4 hours.
Remove the chicken pieces and beef shank crosscuts.
When cool enough to handle, cut the meat off the bones and coarsely chop.
Discard bones.
Return meat to broth mixture.
Add the potatoes, lima beans, corn, okra, onion, carrots,celery, green pepper, Worcestershire sauce, bouillon granules and hot pepper sauce.
Return to boil, reduce heat.
Cover and simmer about 30 minutes or till the vegetables are crisp-tender and mixture is slightly thickened.
Stir in the parsley.

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