 |
 US Regional - Kentucky Burgoo
adapted from The Universal Kitchen by Elisabeth Rozin
|
Description
|
|
|
|
Ingredients
|
- 2 Tablespoons Olive Oil
- 3 Pounds Chicken -- In Large Pieces
- 1 Large Onion -- Chopped
- 2 Stalks Celery -- Chopped
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 2 Large Carrot -- Chopped
- 1 Medium Turnip -- Chopped
- 2 Medium Potatoes -- Chopped
- 2 Small Dried Chiles -- Chopped
- 1/2 Pound Ham -- Chopped
- 1 Can Tomatoes -- Chopped
- 2 Tablespoons Worcestershire Sauce
- 1 Tablespoon Cider Vinegar
- 2 Cups Lima Beans -- Frozen
- 1 Cup Corn
- Parsley -- Chopped
|
|
Directions
|
Saute chicken in oil until well browned. Add onion, celery, salt and pepper. Saute for 10 minutes. Add remaining ingredients except, lima beans, corn and parsely. Bring to a simmer and cook for 1 hour. Add beans, corn and parsley. Simmer for 10 minutes and serve.
|
|
Serves
|
1
|
|
Time to Make
|
0:00
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version