- 1 [7-pound / 3.175-kg] chicken
- 4 cups [1 L] cold water
- 1 [10-ounce / 284-mL] can cream of tomate soup concentrate
- 1 [14-ounce / 398-mL] can tomatoes
- 1 onion, thinly sliced
- 1 can Lima beans, drained
- 3 peeled potatoes, thinly sliced
- 1 tablespoon [15 g] sugar
- Salt and pepper, to taste
- 1 [12-ounce / 340-mL] can corn kernels, drained
- 1/4 pound [113 g] butter or margarine
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- Into a large casserole, pour cold water over chicken.
- Bring to a boil and simmer chicken until well done; remove chicken from casserole, reserving cooking liquid into casserole.
- Skin and bone chicken; cut chicken meat into 1-inch [2.5-cm] cubes.
- Transfer chicken cubes back into casserole, into cooking liquid.
- Mix in cream of tomate soup concentrate, tomatoes, onion slices, drained Lima beans, thin potato slices and sugar; salt and pepper.
- Simmer to soften all vegetable pieces.
- Then stir in drained corn kernels and butter or margarine.
- Simmer for 5 minutes more, before serving.
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