Step 1

Rinse the fryer under cold running water.

Step 2

Place fryer in large stock pot and cover with water about 6 inches over chicken.

Step 3

Bring to a boil, reduce heat to medium and let chicken cook for one hour.

Step 4

Remove cooked chicken from pot, set aside to cool.

Step 5

Place the frozen baby lima beans and frozen corn in a colander. Rinse well.

Step 6

Add the beans and corn to a large stock pot.

Step 7

Wash, peel and cut up the potatoes, add to the beans and corn.

Step 8

Add enough water to cover the vegetables by about 2 inches.

Step 9

Cook over medium heat, stirring often, until vegetables are tender. About one hour.

Step 10

While the vegetables cook, pull the chicken meat from the bones. Discard bones and skin.

Step 11

Shred chicken into small pieces.

Step 12

When vegetables are done, remove any excess liquid, leaving just enough to reach top of vegetables.

Step 13

Add tomato sauce.

Step 14

Add apple cider vinegar

Step 15

Add brown sugar.

Step 16

Add black pepper

Step 17

Add salt.

Step 18

Add butter.

Step 19

Add Texas Pete Hot Sauce.

Step 20

Add tomato paste.

Step 21

Add Worcestershire Sauce.

Step 22

Stir well.

Step 23

Add chicken to the stew.

Step 24

Add pork barbecue to stew.

Step 25

Add Ketchup. Stir well.

Step 26

Return to stove top and simmer on medium, stirring often, until warm, prior to serving.

Step 27

Stock or liquid from vegetables may be added if needed to obtain desired consistency.

Step 28

Serve warm and Enjoy!