Instructions:
Strain the broth to be sure you don’t have any bones or chicken skin in there. To the chicken meat add the lima bans, chopped tomatoes with juice, chopped onion and diced potatoes. Cover and simmer this for an hour or so.
Next, add the corn, sugar and salt and pepper. Cover and continue simmering for 15 minutes. While simmering, cut the biscuits into quarters and add the pieces of biscuit to the pot while continuing simmering.
When the corn is cooked through and the biscuit dumplings are cooked through, you’ll have a nice pot of chicken and dumplings. I like to add some poultry seasoning to this stew for a more robust taste; another addition I like is a mixture of chopped celery and shredded carrots. This gives you extra, taste, aroma, color and texture.
You can cook this down by removing the cover from the pot and letting some of the liquid evaporate. Another way to thicken it up is to add a flour roux or some cornstarch to the pot and stir it in. I think anything called a stew should have a thickness to the broth, so I usually add the roux or corn starch when making mine.
Another trick is to add a little yellow food coloring to the broth and stir it in. This gives it a very rich appearance, as if you had used egg yolks in the broth.
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