Wash and cut chicken, if necessary. Place chicken in a large pot, barely cover with water, and bring to a boil. Reduce heat and simmer until tender, about 40 minutes. Remove chicken from pot and set aside to cool, reserving stock. Open cans of whole tomatoes and place in a second large pot. Crush tomatoes with your hands. Open cans of baby lima beans and add liquid to the tomatoes. Put the canned baby limas into a mixing bowl and mash. Set mashed limas aside. Add six cups chicken stock to the tomatoes. Bring mixture to a boil, reduce heat to medium, and cook for about 40 minutes, or until liquid is reduced by about a third. Stir frequently. While the liquid is cooking down, bone the chicken and shread chicken meat. Peel and finely dice the potatoes and onions. When tomato liquid is sufficiently reduced, add chicken, mashed limas, frozen baby limas, potatoes, and onions. Simmer mixture over low heat for about 3 1/2 hours, stirring frequently. Add cream style corn, sugar, salt, pepper, butter or margarine, and Texas Pete. Continue cooking over low heat for an additional hour, stirring almost constantly until done. Recipe By : Bob Garner Posted to bbq-digest V4 #22 Date: Tue, 29 Oct 1996 11:18:35 -0800 (PST) From: Tom Solomon
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|Serving Size: 1 Serving (12860g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5235 (33%)|
|Amt Per Serving||% DV|
|Total Fat 581.7g||776 %|
|Saturated Fat 197.2g||986 %|
|Monounsaturated Fat 223.5g|
|Polyunsanturated Fat 111.2g|
|Cholesterol 2622.1mg||807 %|
|Sodium 8084.7mg||279 %|
|Potassium 26236.2mg||690 %|
|Total Carbohydrate 1957.2g||576 %|
|Dietary Fiber 192.3g||769 %|
|Sugars, other 1764.9g|
|Protein 763.6g||1091 %|
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Calories per serving: 15885
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