INGREDIENTS

  • 2 quarts water
  • 1 (3 1/2lb) whole chickens , cut up
  • 1 (15ounce)can baby lima beans , undrained
  • 1 (8ounce)can baby lima beans , undrained
  • 2 (28ounce)cans whole tomatoes , undrained and chopped
  • 1 (16ounce)package frozen baby lima beans
  • 3 medium potatoes , peeled and diced
  • 1 large yellow onion , diced
  • 2 (15ounce)cans cream-style corn
  • 1/4 cup sugar
  • 1/4 cup butter or margarine
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 2 tablespoons hot sauce

DIRECTIONS

  1. Bring 2 quarts water and chicken to a boil in a Dutch; reduce heat and simmer 40 minutes or until tender.
  2. Remove chicken and set aside. Reserve 3 cups broth in Dutch oven. (Reserve remaining broth for other uses.).
  3. Pour lima beans and liquid through a wire-mesh strainer into Dutch oven. Reserve beans; add tomato to Dutch oven.
  4. Bring to a boil over medium-high heat; cook stirring often, 40 minutes or until liquid is reduced by one-third.
  5. Skin, bone, and shred chicken. Mash reserved beans with a potato masher.
  6. Add chicken, mashed and frozen beans, potato, and onion to Dutch oven. Cook over low heat, stirring often, 3 hours and 30 minutes.
  7. Stir in corn and remaining ingredients; cook over low heat, stirring often, 1 hour.
  8. (Optional) 30 minutes before it is done I whisk the stew with an electric mixer for a more traditional smooth texture. I like to leave some chunks.