CHICKEN AND VEGETABLE STEW|
2 1/2 to 3 lb. broiler-fryer
chicken, cut up
6 c. water
2 Tbsp. instant beef bouillon
2 medium tomatoes, chopped
2 medium onions, chopped
2 medium potatoes, cut into
3 ears sweet corn, cut into 3
2 medium sweet potatoes or
yams, cut into 1/2-inch
1/2 c. fresh or frozen peas
1 small hot hot chili,
stemmed, seeded and sliced
2 tsp. salt (optional)
1/4 tsp. pepper
Heat chicken, water and bouillon to boiling in Dutch
oven; reduce heat. Cover and simmer 30 minutes. Skim off fat.
Add remaining ingredients except parsley. Heat to boiling;
reduce heat. Cover and simmer until thickest pieces of chicken
are done and vegetables are tender, about 20 minutes. Garnish
with chopped parsley.
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