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About the Dish

  • Bacon

    Bacon

  • Shallot

    Shallot

  • Green Onion

    Green Onion

  • Potatoes

    Potatoes

  • Chicken Breast

    Chicken Breast

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Butter Beans

    Butter Beans

  • Tomato

    Tomato

  • Hominy

    Hominy

METHOD

1
Prepare your mise en place. Peel and finely chop shallot. Trim and finely chop green onions, keeping white and green parts separate. Peel potato and chop into 1/4-inch dice. Coarsely chop tomatoes. Rinse and drain hominy. Finely chop bacon. Cut each chicken breast lengthwise into three long strips.
2
Place a large saucepot over medium heat. Add bacon, and cook until fat starts to render, about 1 minute.
3
Stir in shallot and onion whites. Cook, stirring now and then, until onion is shiny and softened and bacon is fragrant and beginning to brown.
4
Add potatoes, chicken, bouillon cube, butter beans and 3 1/4 cups water. Reduce heat to low, and simmer 5-6 minutes, or until chicken is just cooked through (when pierced with a sharp knife, the flesh should appear opaque).
5
Stir in tomato and hominy. Remove chicken, and set aside on a plate to cool.
6
As soon as chicken is cool enough to handle, shred it, using your hands to pull it into thin strips (or chop coarsely). Add shredded chicken and onion greens to stew, and stir well.
7
Taste and adjust seasoning as desired. Serve stew hot, and enjoy!