INGREDIENTS

INSTRUCTIONS

In a large, heavy pot, fry the bacon over moderately high heat until crisp,
then drain on paper towels, crumble and set aside.
Add the chicken pieces to the pot in batches, brown on all sides over
moderately high heat and transfer to a platter.  Add the beef to the pot,
brown on all sides and transfer to the platter.  Add the onions, celery and
green pepper and stir until softened, adding a little oil if there appears
not be be enough in the pot.
Return the chicken and beef to the pot, then add the ham hock, tomatoes,
parsley, hot peppers, thyme, basil, salt and pepper, stock and water and
stir well.  Bring the liquid to a boil, reduce the heat to low, cover and
simmer until the chicken is tender, about 1 hour, skimming the surface from
time to time.
With a slotted spoon, remove the chicken and continue to simmer the stew 1
1/2 hours longer.  When the chicken is cool enough to handle, remove and
discard the skin and bones, shred the meat and set aside.
Add the corn, lima beans and okra to the pot, reduce the heat to low and
let simmer for 30 minutes.  Remove the ham hock with a slotted spoon, pick
the meat from the bone, shred and return to the pot.  Add the reserved
crumbled bacon and shredded chicken and stir well.  Add the mashed
potatoes, stir well and cook for another 15 minutes.  Taste the stew, add
salt and pepper to taste.  Leftovers can be frozen.
Source: "Stews, Bogs and Burgoos" by James Villas, Morrow $25
Per serving: 533 calories, 51 g protein, 35 g carbohydrate, 21 g fat, 35
percent calories as fat, 6 g fiber, 131 mg cholesterol, 338 mg sodium
Food Section, Miami Herald, 29 Jan 1998

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