Description: We call this Hopkins County Stew, the little county in East Texas where I'm from has a huge stew cooking contest where you cook over an open flame in giant cast iron pots; it's made the food network!
- whole chicken in parts or package of boneless skinless breasts and thighs with skin and bone
- 1 can rotel
- 1 can stewed tomatoes
- 1 can corn
- 1 can creamstyle corn
- 4 potatoes
- 4 carrots (optional)
- 1/2 large white or yellow onion
- 4 cloves garlic
- chili powder (mexene brand is best)
- large box chicken stock (optional)
- low boil chicken in boxed broth if using breasts and thighs, if you're using a whole chicken in parts then you shouldn't need broth
- chop onion, peel potatoes and carrots and cut into same size pieces, mince garlic
- pull meat out and pick meat from bones discarding skin and bones
- add onion, garlic and canned tomatoes and add chili powder to taste-I shake in a good amount-enough to give it a nice brown color
- add salt and pepper to taste as well as a 1/2-1tablespoon of sugar and bring back to a low boil for a good hour then add potatoes and carrots
- Low boil for a good hour and then chicken and low boil for about 30 minutes
- cut the head and add the corn and cream corn
- serve with crackers, sweet pickles, cheddar cheese slices and cornbread
- In my family we run about 50/50 of preferring crackers or cornbread.
- I like a lot of heat so I add 2 rotels and 1 stewed tomato and some jalapenos chopped up as well as some crushed red pepper flakes but that's not really the recipe, that's just me!
- Happy Cold Weather eating!!