| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Chicken, Lhj, Soups & ste | 8 | Servings |
INGREDIENTS
| 1 | Roasting chicken; skinned & cut up | |
| 2 | cn | (13 3/4 or 14 1/2 oz) chicken broth |
| 2 | c | Water |
| 2 | md | Onions; chopped |
| 2 | c | Celery; chopped |
| 1 | c | Green bell pepper; chopped |
| 1/4 | c | Fresh parsley; chopped |
| 1 | Clove garlic; minced | |
| 3 | tb | Worcestershire sauce |
| 1 | ts | Thyme |
| 1 | ts | Hot pepper sauce |
| 1 | cn | (28 oz) tomatoes; liquid reserved, chopped or 4 ripe tomatoes,, peeled and chopped |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground pepper |
| 1 | Bag; (16 oz) frozen whole-kernel corn | |
| 1 | pk | (10 oz) frozen lima beans |
| 1 | pk | (10 oz) frozen cut okra |
INSTRUCTIONS
1. Combine chicken, chicken broth, water, onions, celerey, green pepper, garlic, Worcestershire sauce, thyme, hot pepper sauce, tomatoes with liquid, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour. 2. Remove chicken with a slotted spoon to a platter and cool. Remove meat from bones; tear into large pieces and return to Dutch oven. Discard skin and bones. Add corn, lima beans and okra. Return to a simmer and cook 30 minutes. Per serving: 382 Calories; 27g Fat (64% calories from fat); 29g Protein; 5g Carbohydrate; 122mg Cholesterol; 607mg Sodium NOTES : We've cut the fat and calories from this classic chicken stew and kept all the fixings in one pot. Recipe by: LHJ Posted to recipelu-digest by GramWag@aol.com on Feb 5, 1998
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