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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 12 |
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This is my own concoction and I'm sure not politically correct , lol, but this is the way we like it. LOADED with chicken, vegetables, tomatoes and rice! Ingredients:
12 cups chicken stock, from stewed chicken |
1 large stewing chicken |
1 bay leaf |
2 cups chopped onions |
1 cup chopped celery |
4 cups diced potatoes |
3 carrots, peeled and sliced |
2 cups sliced fresh okra |
1 (28 ounce) can del monte stewed tomatoes, broken up with the juice |
2 (6 ounce) cans tomato paste |
1 (10 ounce) can corn, with juice |
1 (10 ounce) jar green giant sliced mushrooms, drained |
4 tablespoons chicken bouillon granules |
1 teaspoon thyme |
1 teaspoon garlic powder |
1/2 teaspoon salt (to taste) |
1/2 teaspoon pepper (to taste) |
1/4 cup sugar (to taste) |
1/2 teaspoon chili powder |
1/2 tablespoon butter |
1 (14 ounce) can chicken broth |
1 lb polish kielbasa, sliced on the bias |
2 cups cooked rice |
Directions:
1. In large pot, stew chicken with bay leaf til done and tender.
2. Remove chicken from pot, cool, remove meat and cut into large bite-sized pieces.
3. Put meat in bowl and cover, set aside or refrigerate til needed later.
4. Measure out 10-12 cups of stock from chicken and pour into clean pot.
5. Bring stock to a boil and add celery, onions, potatoes, carrots, and okra. Cook til tender.
6. Add chicken and rest of ingredients, and simmer 10-15 minutes over low heat.
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