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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 1/2-inch slices 3 ears sweet corn, cut into 3 pieces 2 medium sweet potatoes or yams, cut into 1/2-inch slices 1/2 c. fresh or frozen peas 1 small hot hot chili, stemmed, seeded and sliced 2 tsp. salt (optional) 1/4 tsp. pepper chopped parsley 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |