Originally printed in Aunt Bee's Mayberry Cookbook, this hearty, tomato-based stew tastes a little like a mild chili with the smokey taste of fried chicken. Don't let the lima beans discourage you. They really do add to the favor. Variation: two pounds of beef maybe substituted for the chicken.

Ingredients

8 serv.

all-purpose flour↗
chicken, cut into pieces↗4 lbs
oil1⁄2 cup
onion, chopped↗1⁄2 cup
canned tomatoes3 cups
water (or more, to desired thickness)1 cup
salt↗1 1⁄2 tablespoons
Worcestershire sauce↗1 tablespoon
cayenne pepper↗1⁄4 teaspoon
sugar↗2 teaspoons
whole kernel corn↗3 cups
lima beans3 cups

Step-by-step instructions

1
Flour the chicken.
2
In a large stock pot, brown the chicken in oil.
3
Add the onions and cook until clear, stirring occasionally.
4
Add the tomatoes, water and seasonings.
5
Cover and simmer until the chicken is almost tender.
6
Take out the chicken and remove the bones and skin. Leave the chicken meat in fairly large pieces.
7
Return the chicken to the stew and add the corn and lima beans.
8
Continue cooking until vegetables are tender.
9
Serve hot.

Source: food.com

Original recipe ↗

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