Chicken-and-Vegetable Stew

Chicken-and-Vegetable Stew
Photo by www.myrecipes.com

Ingredients

  • 1 (14 1/2-ounce) can crushed tomatoes
  • 2 celery ribs, chopped
  • 1/3 cup ketchup
  • 1 (14 1/2-ounce) can crushed tomatoes
  • 2 celery ribs, chopped
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup ketchup
  • + 21 more ingredients
    • 1 (32-ounce) container fat-free chicken broth
    • 1 (14-ounce) package frozen white corn
    • ¼ cup chopped country ham
    • 1 tablespoon sugar
    • 3 tablespoons red wine vinegar
    • 1 teaspoon Worcestershire sauce
    • 1 (32-ounce) container fat-free chicken broth
    • 1 teaspoon dried marjoram
    • 1 (14-ounce) package frozen white corn
    • ½ to 1 teaspoon hot sauce
    • ¼ cup chopped country ham
    • 1 medium onion, chopped
    • 1 tablespoon sugar
    • 4 skinned, bone-in chicken breast halves (about 2 1/4 pounds)
    • 3 tablespoons red wine vinegar
    • 1 (16-ounce) package frozen baby lima beans
    • 1 teaspoon dried marjoram
    • ½ to 1 teaspoon hot sauce
    • 1 medium onion, chopped
    • 4 skinned, bone-in chicken breast halves (about 2 1/4 pounds)
    • 1 (16-ounce) package frozen baby lima beans

Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion, and celery, and return to a boil. Reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken from pan, and let cool slightly. Remove chicken from bones, discarding bones; shred chicken. Add corn, n...

View full recipe at My Recipes

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