Chicken And Black-Eyed Peas Stew

• 1 Tbsp. vegetable oil
• 3 lb. chicken parts
• 3 c. chicken broth
• 4 c. chopped tomatoes with juice
• 2 c. sliced, fresh or frozen okra
• 2 c. fresh or frozen 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. 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 parts 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; reduce heat.
5. Cover and simmer until thickest pieces of chicken are done, 15 to 20 minutes.
6. Mix water and flour together until smooth in a small bowl.
7. Slowly add flour mixture to stew, stirring constantly to prevent lumps.
8. Cook until mixture thickens, stirring often.
9. Serve with rice.
10. Garnish with green onions, if desired.
11. Yields 6 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=776331 (may not work)