Alabama Chicken Stew

Name: Alabama Chicken Stew
Total time: 225
Yield: 10
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; 1.5 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; 1.5 cups frozen corn

Recipe by Corey Williams from allrecipes.com

Dinner 4 Hr. 45 Mins.

Ingredients

10 servings

•

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
•

1.5 gallons water
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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
•

1.5 cups frozen corn

Instructions

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.