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!
Difficulty: Easy

Ingredients:
  1. whole chicken in parts or package of boneless skinless breasts and thighs with skin and bone
  2. 1 can rotel
  3. 1 can stewed tomatoes
  4. 1 can corn
  5. 1 can creamstyle corn
  6. 4 potatoes
  7. 4 carrots (optional)
  8. 1/2 large white or yellow onion
  9. 4 cloves garlic
  10. salt
  11. pepper
  12. chili powder (mexene brand is best)
  13. sugar
  14. large box chicken stock (optional)
Preparation:
  1. 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

  3. chop onion, peel potatoes and carrots and cut into same size pieces, mince garlic
Instructions:
  1. pull meat out and pick meat from bones discarding skin and bones

  3. 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

  5. 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

  7. Low boil for a good hour and then chicken and low boil for about 30 minutes

  9. cut the head and add the corn and cream corn

  11. serve with crackers, sweet pickles, cheddar cheese slices and cornbread

  13. In my family we run about 50/50 of preferring crackers or cornbread.

  15. 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!

  17. Happy Cold Weather eating!!