Chicken Stew With Tomatoes and Lima Beans |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is easy to make, and really tasty... serve with cooked rice. I make this on my electric skillet, if you have one, then use it for this. Ingredients:
3 -5 tablespoons vegetable oil |
7 -8 chicken pieces |
seasoning salt (can use white salt) |
pepper |
1 medium onion, chopped |
2 tablespoons minced fresh garlic (or to taste) |
1 -2 teaspoon dried thyme |
1 teaspoon dryed crushed red pepper flakes (optional) |
1 green bell pepper, cut into about 1-inch pieces |
2 (14 ounce) cans stewed tomatoes, undrained (preferable italian-style) |
2 -3 medium russet potatoes, peeled and cut into about 3/4-inch cubes |
1 (11 ounce) can canned corn niblets, drained |
1 (10 ounce) package large frozen lima beans |
salt and pepper |
grated parmesan cheese |
Directions:
1. Heat oil in a large heavy skillet over high heat.
2. Season the chicken pieces with seasoning salt and pepper on both sides.
3. Add the chicken to the skillet and saute until browned, turning to brown on both sides (this should take about 15 minutes) adding in more oil if needed.
4. Transfer the chicken to a plate ot platter.
5. Pour off some of the fat, but leave some in the pot.
6. Add in onions, garlic, green bell pepper, thyme and red pepper flakes; saute until tender (about 5 minutes).
7. Return the chicken to the skillet.
8. Add in tomatoes, corn and lima beans; simmer about 30 minutes.
9. Remove the chicken and transfer to a platter, and cover loosley with foil to keep warm.
10. Add in the cubed potatoes and boil until the liquid is reduced slightly and the potatoes are tender (about 10-15 minutes).
11. Season with salt and pepper.
12. Spoon the sauce over the chicken on the platter.
13. Sprinkle with grated Parmesan cheese if desired.
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