Ingredients
- 4 large skinless boneless chicken breasts (uncooked)
- 1 stalk celery, diced
- 1 large onion, chopped
- 1 bell pepper, chopped
- 1 tablespoon oil
- 3 (16 ounce) cans tomatoes, undrained and chopped (snip with scissors while still in can)
- 1 (8 ounce) can tomato sauce
- 1/4 cup sugar
- 3 tablespoons white vinegar
- 2 tablespoons worcestershire sauce
- 2 tablespoons all purpose flour
- 1 cup water
- 1 pound red potatoes, peeled and cubed (or whatever type you have)
- 1 (16 ounce) can of pork and beans
- 1 tablespoon hot sauce
- 1 1/2 teaspoons salt (I use seasoned salt)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon pepper
- 1 (16 ounce) can corn, drained or frozen
- 1 (16 ounce) can lima beans, drained
How to Make
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Step 1: Place chicken in a large dutch oven, add water to cover. Bring to a boil and reduce heat to simmer chicken until done. (About 20 minutes).
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Step 2: Remove chicken from water, and set aside. Drain water.
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Step 3: Cook celery, onion and bell pepper in the same dutch oven with oil, stirring frequently. Meanwhile, shred chicken with 2 forks.
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Step 4: Add chicken, tomatoes, tomato sauce, sugar, vinegar and worcestershire sauce to the sauteed onions and bell pepper.
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Step 5: Combine flour and 1 cup water, stirring until smooth. Stir flour mixture into the dutch oven and chicken mixture.
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Step 6: Add potatoes, pork and beans with juice, hot sauce, salt, turmeric and pepper. Cover and simmer for 30 minutes to cook potatoes.
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Step 7: Add drained corn and drained lima beans. Continue to cook another 10 minutes or until thoroughly heated.
We hope you enjoy this recipe!
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