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Categories:
chicken stock stewing chicken bay leaf onions celery potatoes carrots fresh okra tomatoes tomato paste corn mushrooms chicken bouillon granules thyme garlic salt pepper sugar chili powder butter chicken broth kielbasa rice
Viewed: 20 - Published at: a year agoIngredients
- 12 cups chicken stock, from stewed chicken
- 1 large stewing chicken
- 1 bay leaf
- 2 cups chopped onions
- 1 cup chopped celery
- 4 cups diced potatoes
- 3 carrots, peeled and sliced
- 2 cups sliced fresh okra
- 1 (28 ounce) can del monte stewed tomatoes, broken up with the juice
- 2 (6 ounce) cans tomato paste
- 1 (10 ounce) can corn, with juice
- 1 (10 ounce) jar Green Giant sliced mushrooms, drained
- 4 tablespoons chicken bouillon granules
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (to taste)
- 1/2 teaspoon pepper (to taste)
- 1/4 cup sugar (to taste)
- 1/2 teaspoon chili powder
- 1/2 tablespoon butter
- 1 (14 ounce) can chicken broth
- 1 lb Polish kielbasa, sliced on the bias
- 2 cups cooked rice
Method
- In large pot, stew chicken with bay leaf til done and tender.
- Remove chicken from pot, cool, remove meat and cut into large bite-sized pieces.
- Put meat in bowl and cover, set aside or refrigerate til needed later.
- Measure out 10-12 cups of stock from chicken and pour into clean pot.
- Bring stock to a boil and add celery, onions, potatoes, carrots, and okra. Cook til tender.
- Add chicken and rest of ingredients, and simmer 10-15 minutes over low heat.
