| 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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