 | 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
| | | | 1/8 | tablespoon | oil, vegetable | 1/8 | pound, raw | chicken thighs skin removed | 1/2 | slice, medium (1/8" thick) | Onions, diced | 1/2 | ring (3" dia, 1/4" thick) | red bell peppers, large dice | 1/8 | Usda default (100 gm - 4 oz) | Ham, smoked, diced | 1/2 | cup (8 fl oz) | Chicken broths | 1 | tablespoon | beans, lima or fava | 1/8 | teaspoon, crumbled | bay leaf - whole (Not Crumbled) | 1/4 | small (1-3/4" to 2-1/2" dia.) | pounds, potatoes, peeled, cubed | 1/4 | medium | Tomatoes, red, ripe, canned (8 oz) | 1/3 | teaspoon | thyme, fresh, minced | 2 2/3 | tablespoons | corn, canned - drained | 1/8 | teaspoon | Worcestershire sauce | 3/4 | dash | hot sauce | 1 1/4 | dash | salt, to taste | 7/8 | dash | pepper, to taste |
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Steps
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Sequence
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Step
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| | 1 | Heat oil in a 10-quart stew pot. | | 2 | Season chicken with salt and pepper to taste. Brown both sides using heated oil. | | 3 | Remove chicken and set aside. | | 4 | Saute onion and red pepper until softened. | | 5 | Return chicken to pan and add ham and chicken stock. | | 6 | Cover and bring to a boil. | | 7 | Reduce heat and simmer for 30 minutes. | | 8 | Add beans, bay leaves, potatoes, tomatoes, and thyme. | | 9 | Cover and simmer for 30 minutes. | | 10 | Add corn and Worcesterhire sauce. Cook uncovered for 10 minutes. | | 11 | Season with hot sauce, salt and pepper to taste. |
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