Ingredients:
5 1/2 pounds deboned chicken (thighs are best)
6 ounces white meat (fatback) ground or chopped
4 pounds white potatoes, cut up French-fry size
2 1/2 pounds yellow onions, chopped
1/4 ounce Watkins Pepper
1/4 ounce Watkins Red Pepper
1 1/2 ounce salt
1 1/2 ounce sugar
1/2 quart crushed tomatoes
2 1/2 quart small green butterbeans (lima) drained
1 1/2 quart corn (white shoepeg corn, drained)
1 stick margarine
Directions:
Prepare potatoes and onions ahead of time so you can stir continuously (constant stirring is necessary for the thick consistency). Put chicken and white meat in pot. Cover with water; bring to a boil and cook until chicken starts to come apart. Add potatoes, onions and 1/4 of seasonings. Bring to boil again and cook until potatoes are soft. Add tomatoes and 1/4 seasonings. Bring back to boil and cook 5 minutes. Add butterbeans and 1/4 seasoning. Bring to boil and cook until butterbeans are soft. Add corn, margarine and rest of seasonings. Cook 10 to 25 minutes, then serve.
Feeds 20
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