Chicken And Vegetable Stew Recipe
Ingredients
| Fryer chicken | 3 pound | |
| Water | 6 Cup (16 tbs) | |
| 2 tablespoons instant beef bouillon | ||
| Tomatoes | 2 Medium, chopped | |
| Onions | 2 Medium, chopped | |
| 2 medium potatoes, cut into 1/2-inch slices | ||
| 2 medium sweet potatoes or yams, cut into 1/2-inch slices | ||
| 3 ears sweet corn, cut into 3 pieces | ||
| 1/4 pound winter squash, pared and cut into 1/2-inch pieces | ||
| Frozen green peas | 1/2 Cup (16 tbs) | |
| 1 small hot chili, stemmed, seeded and sliced | ||
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Snipped chives | ||
Directions
Heat chicken, water and bouillon to boiling in Dutch oven; reduce heat.
Cover and simmer for 30 minutes.
Skim off fat.
Add remaining ingredients except chives.
Heat to boiling; reduce heat.
Cover and simmer until thickest pieces of chicken are done and vegetables are tender, about 20 minutes.
Garnish each serving with chives.
Cover and simmer for 30 minutes.
Skim off fat.
Add remaining ingredients except chives.
Heat to boiling; reduce heat.
Cover and simmer until thickest pieces of chicken are done and vegetables are tender, about 20 minutes.
Garnish each serving with chives.
Chef
