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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | tablespoons | oil, vegetable | 3 | pounds, raw | chicken thighs skin removed | 1 | large | Onions, diced | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | red bell peppers, large dice | 1 | Usda default (100 gm - 4 oz) | Ham, smoked, diced | 12 | cups (8 fl oz) | Chicken broths | 1 1/2 | cups | beans, lima or fava | 2 | leaves | bay leaf - whole (Not Crumbled) | 3 | large (3" to 4-1/4" dia.) | pounds, potatoes, peeled, cubed | 4 | cans | Tomatoes, red, ripe, canned (8 oz) | 3 | tablespoons | thyme, fresh, minced | 2 | cans , 15 oz (303 x 406) | corn, canned - drained | 1 | tablespoon | Worcestershire sauce | 2 | teaspoons | hot sauce | 2 | teaspoons | salt, to taste | 1 | teaspoon | 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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