Ingredients

The following ingredients have 16 Servings
  • 4 slices (about 5 ⅓ oz) thick-cut bacon, chopped
  • 2 onions, diced
  • 4 cups chicken broth
  • 2 medium russet potatoes (about 1 lb.), peeled and cut into ½-inch dice
  • 2 tablespoons tomato paste
  • 1 rotisserie chicken (about 3 lbs.), meat removed and chopped (about 4 cups)
  • 1 (28 ounce) can diced tomatoes, NOT drained
  • 4 cups fresh or frozen corn kernels
  • 2 cups fresh or frozen lima beans
  • 2 cups fresh or frozen sliced okra (optional)
  • 1-2 tablespoons brown sugar
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper, to taste

Instruction

  • In a large pot, cook the bacon over medium-high heat until almost crisp, about 5 minutes. Add onion and cook until softened, about 5 more minutes. Add chicken broth and potatoes; bring to a boil. Boil until potatoes begin to soften, about 10 minutes.
  • Reduce heat to low. Stir in the tomato paste. Add chicken, diced tomatoes, corn, lima beans, okra (if using), brown sugar, vinegar, Worcestershire sauce, salt and pepper. Stir well.
  • Cover and simmer for about 1 hour, stirring occasionally. The stew should be very thick. To thicken the stew, simmer uncovered. To thin, add more broth or water. Taste and season with additional salt and pepper, if necessary. Ladle into bowls and serve!