Ingredients:
- 1 broiler chicken or about 3 1/2 pounds chicken parts
- 1 1/2 teaspoons salt
- 1 1/2 cups diced red skin potatoes
- 1 large can (15 oz) tomato sauce
- 1 1/2 cups lima beans, frozen or fresh
- 3/4 cup chopped onion
- 1 1/2 to 2 cups corn kernels
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon dried oregano
- 1/4 teaspoon poultry seasoning
Preparation:
Place chicken and 1 1/2 teaspoons of salt in a large Dutch oven; add water to cover the chicken. Bring to a boil; cover, reduce heat, and simmer for about 2 hours, until chicken is done and falling from the bone. Drain; reserve broth. When cool enough to handle, remove and discard skin from chicken. Bone chicken and chop meat; set aside.
Skim fat from reserved broth. Return broth to Dutch oven; bring to a
boil. Reduce heat, and simmer, uncovered, until broth is reduced to 2
cups. Add potato, and simmer 10 minutes. Add tomato sauce, lima beans,
and onion, and simmer an additional 20 minutes. Stir in reserved chicken,
corn, and remaining ingredients, and simmer an additional 10 to 15 minutes
or until vegetables are tender.
Serves 6 to 8.
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