Pinkie'S Brunswick Stew - cooking recipe

Ingredients

chicken parts, skinned to control fat
2 (No. 2) cans tomatoes
2 medium potatoes, diced
1 small onion, diced
1 can Shoe Peg white corn
1 pkg. frozen butter beans
chicken broth or bouillon cube

Preparation

In a 4-quart saucepan, place tomatoes, chopped, and liquid from the can.
Add 1 cup of water and 1 cup chicken broth.
Deskin as much chicken as you want meat in the stew.
Add onion, salt and pepper to taste and 1 teaspoon of sugar.
Bring to a boil, reduce heat and simmer about 1 hour.
During the last 30 minutes, add the diced potatoes.
Remove the chicken; cook and take meat off the bones.
Chop the meat and return it to the pan.
Add the corn and butter beans and continue cooking until the beans are done.