Thread: Chicken Stew

We have an annual "stew cook off" every year and this recipe was one of the winners. The lady that won was a friend of mine and this recipe was given to me by her 20+ years ago. (If you do a search for Hopkins County Stew, you will find many recipes on some major recipe sites, as it a renowned cook off) It is a Texas recipe, so is a little spicy for some. Hope you enjoy

Ingredients:

5-6 boneless skinless chicken breasts
8 large potatoes, peeled & diced
1 large onion, diced
1 large can stewed tomatoes
1 can tomato sauce
1 can Rotel tomatoes

1 can cream style corn
1 can whole kernel corn
2 teaspoons salt
2 teaspoons pepper
1 small bottle chili powder (or more if you prefer it a little spicier)

2 tablespoons sugar



In a large stock pot, boil chicken until tender. Shred chicken and return to pot. Add onions, potatoes and dry seasonings; boil until potatoes are tender. Add all tomatoes products and cook for approximately 20 minutes. Add both corns and cook for approximately 5 more minutes; stirring regularly.

Serve with saltine crackers and cheese