South Carolina Style Chicken Stew Food

SOUTHERN CHICKEN STEW

Steps:

• Cook the chicken until done in water. Remove the chicken from the broth and discard its skin. Separate the meat from the bones and then shred the meat.
• Dip off as much fat from the broth as possible.
• Simmer potatoes in 1 cup of broth in a covered saucepan until done and do not drain. Mash potatoes slightly, keeping them lumpy.
• Add corn, onions, tomatoes, sugar, salt, and pepper to broth.
• Cover and simmer for 20 minutes.
• Add potatoes and chicken pieces and simmer slowly with the lid off for at least 45 minutes.
• Right before serving, stir in the butter and let it melt. This chicken stew is best if made a day ahead and reheated to serve.

SOUTH CAROLINA CHICKEN & RICE

Steps:

• In a 6-quart stockpot, cook chicken in 2 cups broth over medium heat until a thermometer reads 170°, turning halfway through cooking. Remove chicken; set aside to cool. Add sausage, onion and remaining broth to stockpot; bring to a boil. Add rice. Reduce heat; simmer, uncovered, 15-18 minutes or until rice is almost tender (mixture may be soupy)., Shred chicken; add to rice. Cook, covered, until rice is tender. Season with salt and pepper to taste.

SOUTH CAROLINA STYLE CHICKEN STEW

Steps:

• Remove the skin from the chicken breasts (or start with boneless skinless breasts) and place them in a dutch oven or a soup pot. Add the chicken stock and enough water to cover the breasts and have at least 3" of liquid over them.
• Bring the liquid to a simmer and then poach the breasts for 15 minutes. Remove and set them aside until cool enough to handle.
• While poaching the chicken, slice the onions in half "pole to pole" and cut off both the root and tail ends. Peel the onions. Slice the onions pole to pole into 1/4" slices.
• Separate the onion slices and then add them to the liquid in the pot (the chicken has been removed by this time). Continue simmering to cook the onions until translucent.
• When cool enough to handle slice the chicken breasts into 1" cubes. When the onions are done cooking add the chicken cubes back into the pot.
• Add the evaporated milk.
• Cut the butter into 1 T pieces and add to the pot and let it melt.
• Do not boil the stew or the milk will separate!
• Serve with hot sauce.

CHICKEN STEW

Steps:

• Combine potatoes, carrots, celery, onion, garlic, chicken broth and cream of chicken soup and seasonings in a dutch oven.
• Bring to a boil then reduce heat to a simmer for 20 minutes or until vegetables are semi-tender.
• Melt butter in a medium skillet and brown chicken until no longer pink. Add to vegetable mixture along with frozen peas.
• Cover and simmer until vegetables are tender. Serve over warm biscuits.