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    Southern Style Chicken Stew


    Source of Recipe


    Dolores Reynolds of Army and Lou's

    List of Ingredients




    # 2-pounds boneless chicken thigh meat (skinned and cut in pieces)
    # 1-cup fresh carrots-sliced
    # 1-cup celery-chopped
    # 1/2 cup fresh onions-chopped
    # 2 cups stewed tomatoes
    # 1 Cup whole kernel corn
    # 1 Cup cut Okra (fresh or frozen)
    # 1/2 teaspoon White Pepper
    # 1 Tablespoon Corn Starch
    # 1 Teaspoon Cajun Seasoning
    # 1 Tablespoon Crushed Garlic
    # 3 Tablespoons Tomato paste
    # 3 Cups Chicken Stock
    # 2 Tablespoons Olive Oil

    Recipe



    Sauté Chicken pieces in olive oil in 4 quart sauté pan or Dutch oven for five minutes. Add carrots, celery, onions, potatoes, white pepper, Cajun seasoning and garlic. Cover all with 3 cups chicken stock. Simmer on high for 10 minutes. Add stewed tomatoes, corn, okra and tomato puree. Mix corn starch in one cup cold water until completely dissolved. Slowly add to stew while stirring. Cover and simmer for 5 minutes.

 

 

 

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