Brad's Chicken Stew Recipe
It Will Make Your Tongue Slap Your Brain Out
INGREDIENTS:
Deboned Chicken: 4 Large chicken breasts or 6 chicken thighs. Boil in chicken broth or chicken stock. Keep the broth from the chickens. Discard skin, bones and gristle. Canned chicken can be substituted for a quicker and easier recipe. Add granulated chicken broth to give it more chicken flavor.
Onion: 1 medium diced
Tomatoes:
INGREDIENTS:
Deboned Chicken: 4 Large chicken breasts or 6 chicken thighs. Boil in chicken broth or chicken stock. Keep the broth from the chickens. Discard skin, bones and gristle. Canned chicken can be substituted for a quicker and easier recipe. Add granulated chicken broth to give it more chicken flavor.
Onion: 1 medium diced
Tomatoes: 1 large can (28 oz.) stewed. 1 small can (14.5 oz.) petite diced
Tomato Sauce: 1 small can (14.5 oz.)
Potatoes: 4 medium diced
Corn: 1 tube frozen cream style. 1 small can whole kernel
Elbow Macaroni: 1 small 8 oz. box (optional)
Spices: Salt, pepper, garlic powder, red pepper, cayenne, onion salt
* Boil chicken in broth or chicken stock. Cut meat from the bone and put back in chicken stock.
* Add onions and bouillon.
* Add potatoes, tomatoes and tomato sauce. Continue on high heat. Stir to keep from scorching.
* Turn down heat. Add frozen cream style corn and whole kernel corn. Add elbow macaroni last to thicken it up. (Some prefer to cook macaroni in a separate pot and add according to taste. Eliminating the pasta reduces the calories.)
* Add spices to taste.
Serve with Southern cornbread, crackers and slices of cheese.
Serves 12
ENJOY.
As a favor to "Big Brad," always refer to it as STEW. Never call it soup.