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Ingredientes
- 8 slc of bacon
- 2 x 3lb chickens, cut up
- 1 1/2 lb Boneless beef, cut in cubes
- 3 lrg Onions, minced
- 3 x Ribs celery, minced
- 1 lrg Green bell pepper, minced Vegetable oil, if needed
- 1 lrg Smoked ham hock, skinned
- 4 lrg Ripe tomatoes, minced
- 3 sprg fresh parsley, chpd
- 2 sm Red warm peppers, chopped
- 1 tsp Dry thyme, crumbled
- 1 tsp Dry basil, crumbled Salt and pepper to taste
- 8 c. Beef or possibly chicken stock
- 10 c. Water
- 2 1/2 c. Fresh/frzn corn kernels
- 2 1/2 c. Fresh/frzn lima beans
- 2 c. Fresh/frzn sliced okra
- 2 1/2 c. Mashed boiled potatoes
Direcciones
- In a large, heavy pot, fry the bacon over moderately high heat till crisp, then drain on paper towels, crumble and set aside.
- Add in the chicken pcs to the pot in batches, brown on all sides over moderately high heat and transfer to a platter. Add in the beef to the pot, brown on all sides and transfer to the platter. Add in the onions, celery and green pepper and stir till softened, adding a little oil if there appears not be be sufficient in the pot.
- Return the chicken and beef to the pot, then add in the ham hock, tomatoes, parsley, warm peppers, thyme, basil, salt and pepper, stock and water and stir well. Bring the liquid to a boil, reduce the heat to low, cover and simmer till the chicken is tender, about 1 hour, skimming the surface from time to time.
- With a slotted spoon, remove the chicken and continue to simmer the stew 1 1/2 hrs longer. When the chicken is cold sufficient to handle, remove and throw away the skin and bones, shred the meat and set aside.
- Add in the corn, lima beans and okra to the pot, reduce the heat to low and let simmer for 30 min. Remove the ham hock with a slotted spoon, pick the meat from the bone, shred and return to the pot. Add in the reserved crumbled bacon and shredded chicken and stir well. Add in the mashed potatoes, stir well and cook for another 15 min. Taste the stew, add in salt and pepper to taste. Leftovers can be frzn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 779g | |
| Recipe makes 12 servings | |
| Calories 1066 | |
| Calories from Fat 586 | 55% |
| Total Fat 64.96g | 81% |
| Saturated Fat 22.73g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 253mg | 84% |
| Sodium 409mg | 17% |
| Potassium 2009mg | 57% |
| Total Carbs 41.83g | 11% |
| Dietary Fiber 10.4g | 35% |
| Sugars 8.04g | 5% |
| Protein 76.74g | 123% |
