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Supper Stew

ChickenPorkStove-Top

Time: 1 hour 15 minutes

Yield: 13 servings

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About

With the changing of the seasons, a homestyle, downhome dish is a must to bust away those winter blues. Supper Stew is a bowl of full-on coziness that will most definitely warm you from head to toe! Tenderly cooked chicken, barbeque pork, and a traditional blend of tomatoes, baby lima beans, and sweet corn are all seasoned perfectly and slowly simmered in an incredible sauce to allow all the great flavors to join in unity. When nothing but comfort foods lay heavy on your mind, Supper Stew will cover the get-in-my-belly-I'm-cold feelings that everyone will love to wrap themselves around.

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Ingredients

  • 1 (3-pound) whole chicken, cut up into breasts, thighs, legs, and wings
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 2 medium onions, chopped
  • 1 medium-size green bell pepper, chopped
  • 3 cups chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 teaspoon Worcestershire sauce
  • 1 cup barbeque sauce
  • 1/2 teaspoon hot sauce
  • 1 cup water
  • 2 cups whole kernel corn, frozen
  • 1 (10-ounce) package baby lima beans, frozen
  • 1 (0.75-pound) package barbequed pork
  • 2 tablespoons fresh parsley, chopped

Directions

Step 1 -Place the chicken pieces on a large platter and evenly season them with the salt and the paprika.

Step 2 -In a large Dutch oven over medium-high heat, add the butter and the canola oil and heat until the butter is melted.

Step 3 -Add the seasoned chicken pieces and cook, turning them occasionally, until browned on all sides and the chicken reaches an internal temperature of 165 degrees F, about 6 minutes.

Step 4 -Transfer the browned chicken to a clean large platter and reserve the drippings in the Dutch oven.

Step 5 -Skin and debone the cooked chicken pieces by hand and then, using a sharp knife, cut the chicken into bite-size pieces.

Step 6 -In the same Dutch oven with the reserved drippings over medium heat, add the onion and the green pepper and sauté until tender, about 5-6 minutes.

Step 7 -Increase the heat to medium-high.

Step 8 -Add the cooked chicken, the chicken broth, the tomatoes and their juices, the Worcestershire sauce, the barbeque sauce, the hot sauce, and the water to the onion mixture in the Dutch oven, while stirring to combine.

Step 9 -Cover the Dutch oven partially and bring the mixture to a boil.

Step 10 -Add the corn, the baby lima beans, the barbequed pork, and the parsley to the chicken mixture and stir to combine.

Step 11 -Cover the Dutch oven and reduce the heat to low.

Step 12 -Simmer the soup until the flavors have melded together and the beans are tender, about 30 minutes.

Step 13 -Serve.

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