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Wintry Chicken Stew

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When the cold winds are howling and we need to warm up, what could be better than a hot 'n' hearty bowl of stew chock-full of everybody's favorite...chicken!

Serves: 6

Cooking Time: 1 hr

What You'll Need:
  • 1 3- to 3 ½-pound chicken, cut into 8 pieces (see Note)
  • 4 baking potatoes, peeled and quartered
  • 1 large onion, chopped
  • 3 cups water
  • 1 (28-ounce) can whole tomatoes, drained and quartered, juice reserved
  • 1 (15-ounce) can cream-style corn
  • 1/2 cup long- or whole-grain rice
  • 2 tablespoons butter
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 (½-pint) cup heavy cream
What To Do:
  1. In a soup pot, combine all ingredients except heavy cream and bring to a boil over high heat, stirring occasionally.
     
  2. Reduce heat to medium-low and simmer 45 to 50 minutes, or until chicken is fork-tender, stirring occasionally.
     
  3. Stir in cream and cook 2 to 3 minutes, or until heated through.
Notes

If you prefer, remove the chicken meat from the bones before serving. It's easier to eat that way.

OOH ITS SO GOOD!

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