Ingredients
1 medium-to-large stewing/frying chicking (3 to 5 pounds)
6-8 chicken thighs
1 1/2 teaspoons salt
2 teaspoons Accent (optional)
1 teaspoon fresh ground black pepper
2 envelopes Goya chicken bouillon powder
3 medium-sized onions, chopped to a medium dice
5 ribs celery, chopped to a medium dice
1 tablespoon Worcestershire sauce
water (as needed)
one 28 ounce can crushed tomatoes
one 28 ounce can diced tomatoes
one 16 ounce bag frozen yellow corn
1/2 cup ketchup (Stokley’s preferred)
3 medium onions, cut to a large dice (in addition to the previous 3)
2 red bell peppers, chopped to a medium dice
1 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
one 8 ounce box lima beans
one 8 ounce bag baby carrots, halved
1 teaspoon ground cumin
salt and black pepper to taste
Preparation
Season the chicken (including the thighs) well with salt, Accent, and black pepper. Add the next four ingedients (chicken bouillon powder, first three chopped onions, chopped celery, and Worcestershire sauce) to a large stock pot along with the seasoned chicken. Add cold water to cover and bring to a boil. Immediately, reduce the heat to maintain a slow simmer and cook the chicken until the meat falls off the bone (about 60-75 minutes). Remove the chicken from the pot, allow it to cool, and then break it up into bite-sized pieces. Return the meat to the pot and add the remaining ingredients (except the final seasoning adjustment of salt and pepper). Simmer the stew on medium-low heat, allowing it to thicken. Stir the stew regularly so that nothing sticks to the bottom. Allow it to cook for about 90 minutes before serving it over a bowl of white rice.
