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Chicken And Vegetable Stew

Global.Potpourri's picture
Ingredients
  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
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Snipped chives 1
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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Vegetable

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