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Heritage Recipe

Country Stew

2 pounds chicken or beef or pork
4 cups chicken broth (unsalted)
2-1/2 teaspoons salt
1 large onion, diced
4 medium potatoes, diced
2 cup stewed tomatoes
One (15 ounce) can tomato sauce
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon coarse black pepper
2 cups corn kernels, frozen or fresh
One (16-ounce) can creamed corn
2 Tablespoons unsalted butter

Cut chicken or other meat in large bite size pieces. Cook Chicken or other meat in heavy, large pot with broth and salt and simmer over medium heat until chicken is tender and cooked through, (about 15 - 20 minutes). Remove the chicken with a slotted spoon and set aside. Bring the broth back to a simmer and add the onion and potatoes. Continue to simmer until the potatoes are cooked through. When potatoes are almost done, return the chicken to the broth. Add the stewed tomatoes, tomato sauce, chili powder, paprika and black pepper. Bring mixture to a simmer again and add both types of corn and butter.

Continue simmering stew for at least 30 minutes, until is is thick. Stir thoroughly and frequently. Great served with French bread, crackers, or biscuits.

Cautions: Don't leave cooked chicken out of the stew too long, it is not safe.
If you have a whole chicken, you can cook it first with the skin and bones for more flavor. Then when you remove it, let it cool a bit in order to debone, take the skin off and cut or shred into pieces.
Don't let your stew boil. It only toughens the chicken.
Taste the final product first before adding more seasoning as it gets stronger with cooking time.

Makes: 10 to 12 servings

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