Great Kentucky Burgoo
You won't find more satisfying chicken recipes than this southern classic. Dig out your Dutch oven and whip up a big batch of Great Kentucky Burgoo; your family will be coming back for seconds before you can say succotash!
Cooking MethodCasserole
Ingredients
- 4 cup water
- 1 can tomatoes, (16-ounce) cut up
- 3/4 pound boneless beef chuck roast, cut into 3/4-to-1inch cubes
- 2 teaspoon instant chicken bouillon granules
- 1 pound meaty chicken pieces
- 2 cup cubed, peeled potatoes (about 3 med)
- 1 (10-ounce) package frozen succotash
- 1 (10-ounce) package frozen cut okra
- 1 cup sliced carrots (about 2 carrots)
- 1/2 cup onion, chopped
- 2 teaspoon curry powder
- 1 teaspoon sugar
Instructions
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In a 4 1/2-quart Dutch oven combine the water, undrained tomatoes, beef, and chicken bouillon granules. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.
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Add chicken pieces. Return to boiling; reduce heat. Simmer, covered, about 45 minutes more or until beef and chicken are tender.
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Remove chicken pieces and set aside. Stir potatoes, succotash, okra, carrots, onion, curry powder, and sugar into mixture in dutch oven. Return to boiling; reduce heat.
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Simmer, covered, about 20 minutes or till vegetables are tender. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard skin, if any, and bones.
- Cut the chicken into bite-size pieces. Add chicken pieces to Dutch oven. Cook about 5 minutes more or until the chicken is heated through.