ALABAMA CHICKEN STEW

Alabama Chicken Stew image

Chicken stew is a tradition that can be traced back to the pioneer days in the Tennessee Valley, a small pocket of rural communities on the Tennessee-Alabama border. What sets this regional staple apart? It's thickened naturally with potatoes, resulting in a rich and wholesome stew that is sure to warm you up from the inside out.

Provided by Corey Williams

Time 3h45m

Yield 10

Number Of Ingredients 11

Ingredients

1 (4 pound) whole chicken
2 large bay leaves
1 tablespoon salt, or more to taste
2 teaspoons ground black pepper, or more to taste
1 ½ gallons water
2 (28 ounce) cans whole tomatoes and their juices
10 medium potatoes, peeled and cubed
4 large carrots, diced
4 stalks celery, diced
2 medium onions, diced
1 ½ cups frozen corn

Steps:

Place chicken, bay leaves, 1 tablespoon salt, and 2 teaspoons pepper in a 10-quart stockpot. Cover with water and bring to a boil. Reduce heat and simmer until chicken is no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Remove from the heat and transfer chicken to a cutting board. Let cool for about 15 minutes. Remove and discard skin and bones. Shred meat.
Empty canned tomatoes and juices into a casserole dish and break up the tomatoes with your hands.
Add shredded chicken back to the stockpot along with the crushed tomatoes and juices, potatoes, carrots, celery, onions, and corn. Cook over medium-low heat, stirring often, until vegetables are cooked and potatoes have thickened the stew, 45 minutes to 1 hour.

Nutrition Facts : Calories 414 calories, Carbohydrate 54.2 g, Cholesterol 49.1 mg, Fat 12.5 g, Fiber 8.4 g, Protein 23.7 g, SaturatedFat 3.3 g, Sodium 1031.6 mg, Sugar 8.8 g