Stew Chicken with Baby Lima Beans

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.