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Category: Stews
Prep Time: Cook Time: Total Time:
3 pounds chicken breasts, boneless
2 pounds beef shank, cut into small pieces (stew meat works fine)
6 slices bacon
2 large cans tomatoes
1 cup potatoes, peeled and cubed
2 cups carrots, chopped
1 cup onion, chopped
1 cup celery, chopped
1 cup green pepper
2 Tablespoons dark brown sugar
1/4 teaspoon red pepper spice
4 whole cloves
1 clove garlic, minced
1 bay leaf
2 cans (32 ounces) butter beans
1 small box frozen corn
2/3 cup flour
In a large pot, combine chicken, beef shank, water, salt and pepper. Cover and cook until meat is tender, about 1 hour over low heat. Remove chicken and cut into cubes; set chicken aside.
Cook bacon until crisp. Drain and reserve drippings. Crumble bacon; set aside.
To reserved broth and beef, add un-drained tomatoes, potatoes, carrots, onion, celery, green pepper, brown sugar, red pepper, cloves, garlic and bay leaf. Cover and simmer for 1 hour, stirring often.
Remove cloves and bay leaf. Add frozen corn, cubed chicken and un-drained beans to the pot and simmer 25 minutes. Blend flour and reserved bacon drippings and stir into stew. Cook until stew thickens a bit; salt and pepper to taste.
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KENTUCKY CHICKEN BURGOO
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Category: Stews
Prep Time: Cook Time: Total Time:
3 pounds chicken breasts, boneless
2 pounds beef shank, cut into small pieces (stew meat works fine)
6 slices bacon
2 large cans tomatoes
1 cup potatoes, peeled and cubed
2 cups carrots, chopped
1 cup onion, chopped
1 cup celery, chopped
1 cup green pepper
2 Tablespoons dark brown sugar
1/4 teaspoon red pepper spice
4 whole cloves
1 clove garlic, minced
1 bay leaf
2 cans (32 ounces) butter beans
1 small box frozen corn
2/3 cup flour
In a large pot, combine chicken, beef shank, water, salt and pepper. Cover and cook until meat is tender, about 1 hour over low heat. Remove chicken and cut into cubes; set chicken aside.
Cook bacon until crisp. Drain and reserve drippings. Crumble bacon; set aside.
To reserved broth and beef, add un-drained tomatoes, potatoes, carrots, onion, celery, green pepper, brown sugar, red pepper, cloves, garlic and bay leaf. Cover and simmer for 1 hour, stirring often.
Remove cloves and bay leaf. Add frozen corn, cubed chicken and un-drained beans to the pot and simmer 25 minutes. Blend flour and reserved bacon drippings and stir into stew. Cook until stew thickens a bit; salt and pepper to taste.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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