1 oz pkg TSTE® Colonial Seasoning
1 tsp TSTE® Alderwood Smoked Sea Salt
1 TBS TSTE® Worcestershire Powder
From the Grocer
1 stewing chicken or hen (around 4 lbs)
1 medium onion, diced
1 cup okra, sliced
2/3 cup lima beans
2 medium Yukon Gold (or red) potatoes, diced
1 ½ cups fresh corn (or frozen, thawed)
2 cups fresh tomatoes, diced
REMOVE the innards and skin the chicken. Then, cut the chicken into a few large pieces. Add it to a large soup pot and pour enough water over top to cover it (about 5 cups). Bring mixture to a boil.
REDUCE heat to medium and simmer for 1 - 1 ½ hours or until the meat begins to fall off the bones.
STRAIN the chicken broth from the meat. Allow the meat to cool. Remove meat from the bones and tear into small pieces.
RETURN the chicken broth to the soup pot. Add the onion, okra, lima beans, potatoes, corn, tomatoes, TSTE® Colonial Seasoning, TSTE® Alderwood Smoked Sea Salt, and TSTE® Worcestershire Powder. Bring to a boil. Reduce heat to medium and cook until the potatoes are tender, about 25 mins.
MIX in the chicken. Heat through. Serve.
*Depending on the origin, traditional Colonial Stew recipes use a wide variety of meats. If you are feeling a little creative, try adding salt pork, squirrel, beef, venison, or rabbit to your stew.
Yield: 4 servings
Total Time: 2 hrs 25 mins
Prep: 30 mins
Cook: 1 hrs 55 mins