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Soups and Stews | |
| 1 (3-lb) whole chicken, cut up 1 teaspoon salt 1/2 teaspoon paprika 1 tablespoon butter 1 tablespoon canola oil 2 medium onions, chopped 1 medium-size green bell pepper, chopped 3 cups chicken broth 1 (14.5-oz.) can diced tomatoes 1 teaspoon Worcestershire sauce 1 cup barbecue sauce 1/2 teaspoon hot sauce 2 cups frozen whole kernel corn 1 (10-oz.) package frozen baby lima beans (or any green veggie) 1 (0.75-lb.) package barbecued pork (or use your own) 2 tablespoons chopped fresh parsley | |
| Step 1 Sprinkle chicken with salt and paprika. Melt butter with oil in a large Dutch oven over medium-high heat; add chicken, and cook, turning occasionally, 6 minutes or until browned on all sides. Remove chicken, reserving drippings in Dutch oven. Skin and bone chicken. Cut meat into bite-size pieces. Step 2 Add onion and green pepper to reserved drippings in Dutch oven; sauté until tender. Add chicken, chicken broth, next 4 ingredients, and 1 cup water; partially cover, and bring to a boil over medium-high heat. Add corn and next 3 ingredients; cover, reduce heat to low, and simmer 30 minutes. | |
Unrated | |
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