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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Chicken Stew Recipe

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This recipe for Chicken Stew is from The Dunn Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-8 lbs. chicken (whole chicken has better flavor than just chicken breast)
3 quarts canned tomatoes (if you don't like chunks, put in food processor)
1 can Ro-Tel
2-3 cups onions, chopped
2 bags niblet corn
2-3 bags butter peas (or butter beans)
5 carrots, sliced
4-5 cups potatos, small cubes
8-12 oz. bag of macaroni, cooked
Salt and pepper to taste (I like a lot of pepper)
Directions:
Directions:
Cook chicken in as much salted water as your pot will hold. I cook my in a pressure cooker for 30 minutes. If using a pot, it will take longer. When chicken is done, remove skin and bones. Set aside. Cook macaroni and set aside. I cook the butter peas ahead of time and add the peas (don't drain) to the stew. Add all ingredients to the chicken broth and simmer on low heat for 30 minutes to 1 hour, stirring occasionally because it will start to stick. If it is not soupy enough, add more broth, tomatoes or water.

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Personal Notes:
Personal Notes:
I like to have all ingredients ready (cooked, chopped, etc.) before I start adding the ingredients to the pot. This makes a large pot of stew but it freezes well. I put it in one quart freezer bags to freeze. This was Mama and Papa's recipe. It is not exact--you can adjust the ingredients to your own taste.

 

 

 

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