Chicken Stew

Hello all! It's been ages since my last post, but I have great news! During that time I've tried many things and hope to be sharing them with you!

Let me start by saying this: there is nothing better than a warm soup or stew during the winter.

Nothing.

I don't know about the rest of you but I just love feeling the warm going all the way down to my stomach! But enough about that, who's ready to get cooking? *raises hand*

Today I bring you a southern family staple.. Chicken stew! At least it is a staple in my family... Mr. T had never heard of it. (He never had chocolate gravy on biscuits either "shaking my head") But honestly, make this dish ASAP. You are guaranteed to love it or I will take your leftovers. Heh :)

So here is your grocery list.

2 large chicken breasts
4 bouillon cubes
6 medium potatoes
1 large onion
4 cups (32 oz) tomatoes - diced or crushed
2 cups (16 oz) whole kernel corn
sugar
salt & pepper


Start off by boiling your chicken breast in some water with 2 bouillon cubes. The bouillon cubes really help make the broth delicious! If you are using whole chicken, you could probably omit this item. While your chicken is doin' it's thang, grab your potatoes and start working on them. Peel them and cut into about 1 inch cubes. Then, peel and dice your onion as well.

When the chicken is finished, set it aside to cool. Make sure your pot is about 2/3 full of your broth. (add some water if you need to) Throw in your potatoes, onion, and 2 bouillon cubes. Cook them until they are fork tender. Scoop out about 1 cup of potatoes and mash them up. Return them to the pot for a bit of thickener.

Add your tomatoes, corn, salt, pepper, and sugar. Let the stew simmer for about 45 minutes (stirring occasionally.) Don't be scared if you think it looks too soupy.. it will evaporate!

Now you are ready to eat some wonderful stew! Perfect with some saltine crackers (my preference) or a slice of bread :)

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Chicken Stew

Ingredients

2 large chicken breasts
7 cups water

4 bouillon cubes

6 medium potatoes, peeled and diced

1 large onion, peeled and diced

4 cups (32 oz) tomatoes - diced or crushed

2 cups (16 oz) whole kernel corn

3 Tablespoons sugar

5 teaspoons salt
1 1/2 teaspoons pepper

Directions
1. Cook chicken breast until done in the water with 2 bouillon cubes. Peel and dice potatoes and onions.
2. Remove chicken from pot and skim off fat from water.
3. Make sure the pot is about 2/3 full of water and add the other bouillon cubes. Cook potatoes and onions in water until fork tender. Shred chicken.
4. Scoop out 1 cup of potatoes, mash, and return to pot. Add tomatoes, corn, sugar, salt, and pepper. Let simmer for 45 minutes, stirring occasionally.