3 cups shredded cooked chicken
2 cups chopped onions
2 garlic cloves, miniced
3 tablespoons vegetable oil
1 cup chopped carrots
1 cup chopped squash (zucchini or summer)
1 cup chopped potatoes
2 cups chopped fresh tomatoes (or 16 oz can whole tomatoes, with juice)
4 cups vegetable stock
1 1/2 cups sliced fresh okra (10 oz. frozen)
1 1/2 cups fresh corn (or 10 oz frozen or canned with liquid)
2 cups fresh lima beans or black-eyed peas
3 tablespoons Worcestershire sauce (or more to taste)
1/2 teaspoon hot sauce
3 tablespoons molasses or brown sugar
1 1/2 tablespoons vinegar
3 tablespoons catsup or barbecue sauce
1 tablespoon cornstarch dissolved in 1/4 cup water
1. In large stewpot, saute onions and garlic in oil, stirring often, until golden. Add the carrots and saute
for 3 minutes, stir to prevent sticking. Add squash, potatoes, tomatoes, and stock. Bring to simmer.
2. When simmering, add okra, corn, and limas or peas. Add Worcestershire sauce, hot sauce, molasses/brown
sugar, vinegar, catsup/barbecue sauce, salt and pepper to taste.
3. Add chicken, simmer carefully about 30 minutes. Watch so it doesn't burn. If it needs thickening
add corn starch and water mixture. Adjust seasoning to taste.
