| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Creole, Poultry | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Chicken wings |
| 2/3 | c | Green bell pepper,chopped |
| 1 | lb | Ground beef |
| 3/4 | c | Chicken broth |
| 1 | ts | Thyme |
| 1/8 | ts | Cayenne pepper |
| 2/3 | c | Lima beans |
| Steamed rice | ||
| 3 | Bacon slices,coarsly chopped | |
| 2/3 | c | Celery,chopped |
| 1 | cn | Tomatoes,broken up(28oz) |
| 3/4 | ts | Salt |
| 1/2 | ts | Allspice,ground |
| 1/8 | ts | Black pepper |
| 2/3 | c | Corn kernels |
INSTRUCTIONS
1. Remove and discard wing tips; reserve remaining wings. 2. In large skillet, cook bacon until browned; remove with slotted spoon and reserve. 3. Add chicken wings; brown on all sides and remove with slotted spoon. 4. Add bell pepper and celery; saute until crisp-tender, about 3 minutes. 5. Add beef; cook, stirring to crumble, until browned. 6. Drain off fat; add tomatoes, chicken broth, thyme, allspice, cayenne and black peppers and chicken. 7. Simmer, covered, until chicken is almost tender, about 15 minutes. 8. Add lima beans and corn; cimmer, covered, until chicken and vegetables are tender, about 5 minutes. 9. Sprinkle with bacon and serve over steamed rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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