| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
All newly t, Soups & ste |
6 |
Servings |
INGREDIENTS
| 1 |
|
Broiler fryer chicken; cut up |
| 1 |
c |
Water |
| 4 |
md |
Potaotes; peeled and cubed |
| 1 |
cn |
(15 oz.) lima beans; rinsed and drained |
| 2 |
md |
Onions; sliced |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
ds |
Cayenne pepper |
| 1 |
cn |
(15 1/4 oz.) corn; drained |
| 1 |
cn |
(14 1/2 oz.) diced tomatoes; undrained |
| 1/4 |
c |
Butter or margarine |
| 1/2 |
c |
Dry bread crumbs |
INSTRUCTIONS
Place the chicken and water in a Dutch oven; bring to a boil. Reduce heat;
cover and simmer for 1 1/2 to 2 hours or until chicken is tender. Remove
chicken and debone; cube chicken and return to broth. Add potatoes, beans,
onions and seasonings. Simmer for 30 minutes or until potatoes are tender.
Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until
slightly thickened. Yield 6 servings.
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #682 by L979@aol.com
on Jul 21, 1997
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