Chicken And Vegetable Stew
|Broiler fryer chicken||3 Pound, cut up|
|Water||6 Cup (96 tbs)|
|Instant beef bouillon||2 Tablespoon|
|Tomatoes||2 Medium, chopped|
|Onions||2 Medium, chopped|
|Potatoes||2 Medium, cut into 1/2 inch slices|
|Sweet potatoes/Yams||2 Medium, cut into 1/2-inch slices|
|Ears of corn||3 , cut into 3 pieces|
|Winter squash||1⁄4 Pound, pared and cut into 1/2-inch pieces|
|Green peas||1⁄2 Cup (8 tbs) (Fresh / Frozen)|
|Hot chili||1 Small, stemmed, seeded and sliced|
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.