Chicken Stew(Serves 4)

Name: Chicken Stew(Serves 4)
Ingredients: 1 Tbsp. plus 1 tsp. vegetable oil; 3 lb. chicken parts, skinned; 2 c. each: onions, celery and red or green bell peppers, diced; 4 c. canned whole tomatoes, cut into pieces; 1/2 c. each: fresh or frozen cut green beans and sliced carrots; 1 can mild or hot green chili peppers, minced; 2 bay leaves; 1 Tbsp. parsley, chopped; 1 tsp. salt; 1/2 tsp. each: ground thyme, basil leaves, chili powder and pepper

10 ingredients

8 steps

Ingredients

1 Tbsp. plus 1 tsp. vegetable oil
3 lb. chicken parts, skinned
2 c. each: onions, celery and red or green bell peppers, diced
4 c. canned whole tomatoes, cut into pieces
1/2 c. each: fresh or frozen cut green beans and sliced carrots
1 can mild or hot green chili peppers, minced
2 bay leaves
1 Tbsp. parsley, chopped
1 tsp. salt
1/2 tsp. each: ground thyme, basil leaves, chili powder and pepper

Directions

1

In 5-quart saucepan, heat oil.
2

In batches, add chicken and brown on all sides.
3

Set chicken aside.
4

In same pot, combine onions, celery and bell peppers; saute until onions are golden. Add tomatoes (with liquid) and remaining ingredients.
5

Bring to a boil.
6

Return chicken to pot and stir to combine.
7

Reduce heat to low; cover and let simmer for 1 hour.
8

Remove bay leaves before serving.