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(post, Georgia Richardson)
Three words...TO DIE FOR. Nuff said. Mom's Chicken Stew 4 or 5 skinless, boneless, chicken breasts (or you gotta remove all that icky stuff later) 4 or 5 potatoes, cut up into little chunks 2 or 3 onions 1 small can tomato paste lots of salt and pepper 1 large can of PRIDE OF ILLINOIS white cream corn (very important, if you can't find it, let me know, I'll mail you a can) Cook chicken breast in large Dutch oven (or French, or Russian, bawwhahaha...ahem...sorry, couldn't resist) 1 hour or til tender. Cool, drain, remove. Add potatoes and onion to chicken broth and cook 30 minutes or till tender. Cut chicken up in small pieces and add chicken, tomato paste and corn to the potatoes and broth. Simmer for about 45 minutes if you can wait that long. Me, I choose to burn my lips with all the taste-testing. It's what I do. And you know what's next, don't you? LARAPIN!