Pimiento Chicken Stew
|Stewing chicken||5 Pound, cut in serving size pieces (1 whole)|
|Flour||1⁄2 Cup (8 tbs)|
|Herb salad dressing mix||1 Ounce (1 envelope)|
|Canned tomatoes||2 Pound (2 cans, 1 pound each)|
|Water||2 Cup (32 tbs)|
|Diced celery||2 Cup (32 tbs)|
|Lima beans/About 1 pound canned lima beans and liquid (cut water to 1 1/2 cups)||2 Cup (32 tbs)|
|Fresh corn kernels/1 can, 16 ounces canned whole kernel corn||1 1⁄2 Cup (24 tbs)|
|Canned pimientos||4 Ounce (1 can)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Pimiento biscuits||1 Cup (16 tbs)|
Remove all fat from chicken, and skin from breasts, thighs, and drumsticks; melt fat in large heavy kettle or Dutch oven.
Shake chicken with flour and salad-dressing mix in paper bag to coat evenly; brown, a few pieces at a time, in fat in kettle.
Remove chicken and set aside.
Saute onion until soft in same kettle; stir in tomatoes, water, and sugar; add celery, lima beans, corn, and chicken.
Cover; simmer 1 hour, or until chicken is tender; let stand 5 to 10 minutes; skim off any excess fat.
Save 1 pimiento for Pimiento Biscuits; dice remaining; stir into stew with pars ley; serve with Pimiento Biscuits.