Step 1Place chickens in a large, heavy-bottom pot and add water to almost cover. Cover and gently simmer until completely tender, so it can be removed from bones, 1 to 1 1/2 hours. Shred the meat, rather than cutting it up, but leave some fairly sizable pieces. Put the meat back into the broth (if there seems to be too much, put some aside for adding later if needed).
Step 2Stir in the tomatoes, onions and okra and continue cooking. Gently simmer until the tomatoes begin to break down, about 2 to 3 hours. If necessary, add additional water to keep the liquid at a soup-like consistency (it will thicken as the whipped potatoes are added).
Step 3An hour or so before serving, stir in the lima beans, corn, garlic, Worcestershire sauce, chili sauce and one-half teaspoon salt and one-fourth teaspoon pepper, or to taste, and continue cooking.
Step 4Before serving, stir in the whipped potatoes. Use your judgment as to how much to add -- the stew should be thickened, but not stiff, and too much potato will spoil the flavor.