Chicken Stew(Serves 4)

• 1 Tbsp. plus 1 tsp. vegetable oil
• 3 lb. chicken parts, skinned
• 2 c. each: onions, celery and red or green bell peppers, diced
• 4 c. canned whole tomatoes, cut into pieces
• 1/2 c. each: fresh or frozen cut green beans and sliced carrots
• 1 can mild or hot green chili peppers, minced
• 2 bay leaves
• 1 Tbsp. parsley, chopped
• 1 tsp. salt
• 1/2 tsp. each: ground thyme, basil leaves, chili powder and pepper

1. In 5-quart saucepan, heat oil.
2. In batches, add chicken and brown on all sides.
3. Set chicken aside.
4. In same pot, combine onions, celery and bell peppers; saute until onions are golden. Add tomatoes (with liquid) and remaining ingredients.
5. Bring to a boil.
6. Return chicken to pot and stir to combine.
7. Reduce heat to low; cover and let simmer for 1 hour.
8. Remove bay leaves before serving.

vegetable oil, chicken, onions, tomatoes, carrots, peppers, bay leaves, parsley, salt, ground thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=267377 (may not work)