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Export 12 ingredients for grocery delivery
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!
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