Ingredients
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up2 cups water4 medium potatoes, peeled and cubed2 medium onions, sliced1 can (15-1/4 ounces) lima beans, rinsed and drained1 teaspoon salt1/2 teaspoon pepperDash cayenne pepper1 can (15-1/4 ounces) corn, drained1 can (14-1/2 ounces) diced tomatoes, undrained1/4 cup butter1/2 cup dry bread crumbs
Preparation
In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer until chicken is tender, 45-60 minutes, skimming the surface as foam rises.
Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Cube chicken and return to broth.
Add the potatoes, onions, beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, about 30 minutes. Stir in remaining ingredients. Simmer, uncovered, until slightly thickened, about 10 minutes.
