|Flour||1⁄4 Cup (4 tbs)|
|Ground pepper||1⁄2 Teaspoon|
|Dried thyme||1 1⁄2 Teaspoon|
|Chicken thighs||3 Pound|
|Vegetable oil||1 Tablespoon|
|Stewed tomatoes||14 1⁄2 Ounce|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Frozen baby lima beans||1 Cup (16 tbs)|
|Frozen sliced okra||1 Cup (16 tbs)|
|Corn kernels||1 Cup (16 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Tabasco sauce/Other hot sauce||1 Teaspoon|
1. Combine flour, salt, pepper, and half of thyme in a plastic bag. Add chicken a few pieces at a time and shake to coat lightly with flour. In a Dutch oven, heat oil over medium-high heat. Add chicken in 2 batches and cook, turning once or twice, until browned, about 8 minutes per batch. Remove from pan.
2. Add onion, reduce heat to medium, and cook, stirring occasionally, until softened, 3 to 5 minutes. Return chicken to pan and add tomatoes and broth. Cover and simmer 20 minutes.
3. Add lima beans and okra. Simmer, partially covered, 10 minutes. Add corn and simmer for 5 minutes. Stir in Worcestershire and Tabasco and serve.