Stew Chicken with Baby Lima Beans
2004-12-07- Course: Main Dishes
- Yield : 10
- Servings : 10
- Prep Time : 45m
- Cook Time : 60m
- Ready In : 1:45 h
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This is a stew made like chicken fricassee; you just add baby lima beans. Very tasty. My grandmother made it all the time. She just made it spicier than I would. But then I loved her spicy food.
Ingredients
- 2 whole chickens cleaned and cut
- 2 large onions chopped
- 2 tsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp red pepper
- 1 bunch scallions green onions chopped
- 1 medium bell pepper chopped
- 1 cup oil
- 1 cup flour
- 1 pound baby limas or 1 can Blue Runner Limas
- water
Directions
Step 1
Make your roux by browning the flour and oil paying careful attention not to over brown it (so it doesn't have that burnt taste); set aside.
Step 2
In a 4 quart Magnalite pot or heavy pot, brown the chicken, onions, scallions, and green bell peppers.
Step 3
Cook until the chicken is golden brown and onions are translucent.
Step 4
Add the roux to the chicken and simmer for 3 minutes or so.
Step 5
Finally add the baby lima beans and enough water to make a stew-like consistency. You could substitute one large can of Blue Runner limas beans; Blue Runner is the best when you don't have time for fresh.
Step 6
Cook on medium fire for one hour; stirring occasionally and adding water if needed. Serve over rice with an old fashioned cucumber and tomato salad. Optional 1/2 cup each of parsley and green onions could be added to the dish just before serving.
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