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Hearty Alabama-Style Chicken Stew

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PREP TIME
40 min
COOKING TIME
170 min
TOTAL TIME
225 min
SERVINGS
10 servings
Dinner Southern
Hearty Alabama-Style Chicken Stew
Ingredients
  • 1 (4 pound) whole chicken
  • 2 large bay leaves
  • 1 tablespoon salt, or more to taste
  • 2 teaspoons ground black pepper, or more to taste
  • 1 1/2 gallons water
  • 2 (28 ounce) cans whole tomatoes and their juices
  • 10 medium potatoes, peeled and cubed
  • 4 large carrots, diced
  • 4 stalks celery, diced
  • 2 medium onions, diced
  • 1 1/2 cups frozen corn
Instructions
1
Acquire all necessary components.
2
Put the chicken, bay leaves, 1 tablespoon of salt, and 2 teaspoons of pepper into a large 10-quart stockpot. Cover it with water and bring the mixture to a rolling boil.
3
Decrease heat and let the mixture simmer until the chicken is no longer pink at the bone and the juices flow freely, approximately 2 hours. Ensure that an instant-read thermometer inserted near the bone registers 165 degrees F (74 degrees C).
4
Take the stockpot off the heat and transfer the chicken to a cutting board. Allow it to cool for around 15 minutes. Remove the skin and bones, then shred the meat.
5
Pour canned tomatoes and their juices into a casserole dish and break up the tomatoes with your hands.
6
Add the shredded chicken back to the stockpot along with the crushed tomatoes and juices, potatoes, carrots, celery, onions, and corn. Cook over medium-low heat, stirring frequently, until the vegetables are cooked and the potatoes have thickened the stew, 45 minutes to 1 hour.