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Pimiento Chicken Stew

Chicken.Maximus's picture
  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)
  Onion 1 Large
  Canned tomatoes 2 Pound (2 cans, 1 pound each)
  Water 2 Cup (32 tbs)
  Sugar 1 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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