Ingredients
Red Chicken Stew
- 4 Chicken Breast
- 2 Large Onions
- 2-3 Slices of Butts Meat, cut into smaller pieces
- 1 Large Red Bell Pepper
- Vegetable Oil
- 1 Can Cream of Mushroom Soup
- 1 Can Cream of Celery Soup
- 1 Can of Cream of Chicken Soup
- 1 Can of Tomato Sauce
- 1 Can of Tomato Paste
- 1 Can of White Potatos
- 7-8 oz of Ketchup
- Water
- 2 TBS Salt
- 2 TBS Pepper
- Chicken Stock
- Tex Joy
- Cavenders Seasoning Salt
Green Pole Beans
- 1 Can of Green Pole Beans
- 2 Packets Goya Ham Seasoning
- Tex Joy
- Cavenders Seasoning Salt
- Water
Rice
- 4 Cups of Water
- 2 TBS Salt
- 2 Cups of Rice
Cream Corn
- 5 Ears of Fresh Sweet Corn (Shuck and Silk)
- 4 oz of Heavy Cream
- 1/2 Stick of Butter
- TBS Salt
- TBS Pepper
- Splash of Water
- Tex Joy Seasoning
- Splash of Olive Oil
Directions
Red Chicken Stew – In large stock pot put vegetable oil and butts meat and heat, add onions and pepper and let cook until vegetables are soft. In a separate pot let Chicken boil in salted water and pepper for 45 minutes until chicken has cooked enough to fall of the bone. Add deboned, cooked Chicken to vegetable pot and add a little of the chicken stock from the pot it was cooked in. Then add cream of mushroom soup, cream of celery soup and cream of chicken soup, tomato sauce, tomato paste, can of white potatos and 6 t0 7 TBS Ketchup. Add a little water and stir well. Let cook for more 15 minutes.
Rice – Add water, salt and rice to a cast Iron pot with lid or a dutch oven pot. On top of stock bring rice to a boil and then in preheaded oven to 350 degrees, let rice continue to cook in oven for 30 minutes.
Green Pole – Add beans and ham seasoning packets, Tex Joy, Cavenders and water and let cook on medium heat.
Cream of Corn – Cut corn off cob using blade of knife, go over cob again with back side of blade to get any remnants and juice from cob. Put in pot, add cream, butter, salt, pepper, splash of water, splash of olive oil and Tex Joy. Turn burn to medium low and let simmer.
