boned, skinned chicken breasts with all visible fat removed
2
lbs.
boned, skinned chicken thighs with all visible fat removed
3
large onions, halved and sliced
3
cups
okra, cut (optional)
6
cups
fresh or 3 1-pound cans tomatoes
3
cups
lima beans
10
new potatoes, scrubbed and quartered, skins on
4
cups
corn cut from cob or 2 pounds frozen or canned (drained)
3
teaspoons
salt
Red and black pepper to taste (start with 1 teaspoon)
1
tablespoon
sugar
Hot sauce to taste
Directions:
Cook chicken in 3 quarts of water until cooked through but not tender. Remove from water and allow to cool. Add tomatoes and onions to broth and simmer slowly. Shred chicken into bite sizes by pulling apart and return to broth. Add beans and potatoes and cook until just tender. Add okra and cook until okra begins to break up. Add corn and simmer for half an hour. Add seasonings.
Source: adapted from The Williamsburg Cookbook
Please note that some ingredients and brands may not be available in every store.
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