 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 2/3 | thighs, bone and skin removed | Chicken thighs, meat only | 1/3 | cup (8 fl oz) | water | 1/2 | large (3" to 4-1/4" dia.) | potatoes cubed, unpeeled | 1/2 | large | Onions, sliced | 1/2 | cup | Lima beans, frozen | 2 1/2 | dash | salt | 3 1/2 | dash | black pepper | 1/8 | teaspoon | cayenne pepper or less to taste | 1/3 | can, 15 oz (303 x 406) | corn, canned, drained | 1/3 | can (16 fl oz) | Tomatoes canned, diced, not drained | 2/3 | tablespoon | butter | 2/3 | ounce | Italian bread crumbs, dry |
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Steps
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Sequence
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Step
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| | 1 | In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45 minutes. | | 2 | Remove chicken and set aside until cool enough to handle. Cube chicken and return to broth. | | 3 | Add the potatoes, onions, beans, and seasonings. Bring to a boil. | | 4 | Reduce heat; simmer, covered, for 30 minutes or until potatoes are tender. | | 5 | Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened. |
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