To keep this dish southern, you could serve it with some buttered biscuits or cornbread. For me, I love dipping a crusty boule into stews. I’d probably go for a round sourdough loaf from the bakery (yum!). Otherwise, this dish is really hearty and contains protein, veggies and starch, so it’s pretty balanced on its own. I’d say serve it with a second bowl of stew!
Ingredients
- 1 (4 pounds) whole chicken, neck and gizzards removed
- 1 medium sweet onion, quartered
- 2 large carrots, cut into chunks
- 2 celery ribs, cut into chunks
- 3 garlic cloves, unpeeled, crushed
- 8 cups cold water
- 3 medium potatoes, peeled and cut into 1/2-in. chunks
- 1 medium sweet onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 bag (10 ounces) frozen corn (about 1-3/4 cups)
- 2 teaspoons worcestershire sauce
- 2 teaspoons salt
- 1 teaspoon pepper
- hot pepper sauce, for serving
Instruction
- To make stock, place whole chicken, onion, carrot, celery, and garlic in a 6- or 8-qt. electric pressure cooker. Add water to cover, ensuring not to fill past the fill line on the cooker insert (about three-quarters full). Set toggle to sealed; select manual high pressure. Set cook time to 45 minutes. Once cook time finishes, let pressure release naturally for 10 minutes; quick-release remaining pressure.
- To make the stew, strain stock into a large stockpot. Transfer chicken to a cutting board; discard remaining strained solids (if desired, remove the fat from the top of the stock using a fat separator; discard). Set aside to cool.
- Add potatoes, onion, and garlic to the stockpot; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 20-25 minutes.
- Once chicken is cool enough to handle, remove meat from the carcass, breaking it into large chunks; discard skin and bones.
- Add chicken meat, crushed tomatoes, corn, Worcestershire, salt, and pepper to the stockpot. Return to a simmer over high heat. Reduce heat to medium; simmer, stirring vigorously every 5 minutes or so, until the mixture reduces slightly and chicken chunks become a shredded texture, about 30 minutes.
