Description:

An old family recipe, a meal in itself

Source:

Laura

Serves/Makes:6 or more

Ingredients

• 2 lbs (.9 kg). ground beef
• 6 chicken thighs
• 1 large bell pepper, chopped
• 1 onion, chopped
• 1 28 oz (784 grm). can diced tomatoes
• 2 15 oz (420 grm). cans corn
• 2 15 oz (420 grm). cans creamed corn
• salt and pepper, to taste

Preparation

• Boil chicken in 3 cups (700 ml) of water and salt to taste (best if do night before while making other dinner); let cool.
• Keep broth.
• Brown beef in large pot; drain fat.
• Add chopped bell pepper and chopped onion and cook until tender.
• Add chicken broth.
• Debone and remove skin from chicken, chop and add.
• Add can of tomatoes.
• Add all 4 cans of corn.
• Salt and pepper to taste.
• Bring stew to boil then turn down and let cook at least one hour, stirring occasionally.
• Serve.

Comments

Great with corn bread.