 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/2 | tablespoon | oil, vegetable | 1/3 | thigh, bone removed | chicken thighs skin removed | 1/3 | small | Onions, diced | 1/4 | small | red bell peppers, large dice | 1/8 | Usda default (100 gm - 4 oz) | Ham, smoked, diced | 7/8 | can (10.75 oz), prepared | Chicken broths | 1/4 | cup | beans, lima or fava | 1/3 | leaf | bay leaf - whole (Not Crumbled) | 1/2 | large (3" to 4-1/4" dia.) | pounds, potatoes, peeled, cubed | 2/3 | can | Tomatoes, red, ripe, canned (8 oz) | 1/2 | tablespoon | thyme, fresh, minced | 1/3 | can, 15 oz (303 x 406) | corn, canned - drained | 1/2 | teaspoon | Worcestershire sauce | 1/3 | teaspoon | hot sauce | 1/3 | teaspoon | salt, to taste | 3 1/2 | dash | pepper, to taste |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 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. |
|
