Chicken And Black-Eyed Pea Stew

• 1 Tbsp. vegetable oil
• 3 lb. chicken parts
• 3 c. chicken broth
• 4 chopped tomatoes with juice
• 2 c. fresh or frozen okra
• 2 c. black-eyed peas
• 1 c. sliced carrots
• 1 c. fresh or frozen corn
• 1 c. chopped onion
• 1/2 c. chopped green pepper
• 3 cloves garlic, crushed
• 4 tsp. hot pepper sauce
• salt to taste
• 1 tsp. dried thyme, crushed
• 1 bay leaf
• 1/2 c. all-purpose flour
• 3/4 c. water
• hot cooked rice
• sliced green onions

1. Cook chicken over medium heat in oil, until brown on all sides, in a large heavy pan or Dutch oven.
2. Spoon off fat.
3. Add chicken broth, vegetables, garlic, pepper sauce, salt, thyme and bay leaf.
4. Heat to boiling.
5. Reduce heat, cover and simmer until thickest pieces of chicken are done, about 15 to 20 minutes.

vegetable oil, chicken parts, chicken broth, tomatoes, okra, blackeyed peas, carrots, corn, onion, green pepper, garlic, hot pepper sauce, salt, thyme, bay leaf, allpurpose, water, rice, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897341 (may not work)