| 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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