Yield: 24 Servings
Stew Ingredients:
DFS Butter, salted 3/4 cup
DFS Onions, fresh chopped 6 cups
DFS Celery, fresh chopped 6 cups
DFS Green bell peppers, fresh chopped 3 cups
DFS Garlic, fresh minced 1 tbsp.
Tyson Fully Cooked Pulled Chicken Meat 6 lbs.
DFS Tomatoes, crushed in puree 9 cups
Simplot Baby lima Beans, frozen 6 cups
Farmland Smoked Ham, 1/4 inch dice 6 cups
DFS Barbecue Sauce 3 cups
Lea & Perrin’s Worcestershire Sauce 3 tbsp.
DFS Red pepper, crushed, dried 1/2 tbsp.
DFS Black pepper, coarse 3/4 tsp.
Simplot Yellow corn, frozen 6 cups
Garlic Mashed Potato Ingredients:
Hood Milk 7 cups
DFS Butter 3/4 cup
DFS Garlic, minced 1 tbsp.
DFS Salt 1 tsp.
DFS White pepper, fine 1/2 tsp.
Simplot potatoes, frozen 16 cups
DFS Parsley, fresh 1/2 cup
Stew Method:
1. Heat butter in saucepan or stockpot over medium-high heat.
2. Add onions, celery, green peppers and garlic to butter and saute for 7-8 minutes or until vegetables are tender.
3. Add chicken, tomatoes, lima beans, ham, barbecue sauce, worcestershire sauce, red pepper and black pepper to vegetable
mixture and mix thoroughly. Bring to boil over high heat. Cover and reduce heat. Simmer for 15-20 minutes or until chicken
is thoroughly heated, stirring frequently.
4. Add corn to stew mixture and mix thoroughly. Return to simmer, then remove from heat. Keep warm.
Garlic Mashed Potato Method:
1. Combine milk, butter, garlic, salt and white pepper in saucepan and heat over medium heat for 6-7 minutes or until milk is
steaming. Add potatoes to milk and mix thoroughly. Cook over medium heat for 7-8 minutes, stirring constantly to avoid
scorching. Remove from heat and keep warm.
2. To assemble a single serving, ladle 1-2/3 cups stew into bowl. Pipe 1/2 cup potatoes around edge of stew and garnish with
1 teaspoon parsley.