Submitted by Robin Petit
on Tuesday, December 07, 2004
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Makes:
10 servings
Prep Time:
45 minutes
Cook Time:
1 hour, 0 minutes
Ready In:
1 hour, 45 minutes
This is a stew made like chicken fricassee; you just add baby lima beans. Very tasty. My grandmother made it all the time. She just made it spicier than I would. But then I loved her spicy food.
Ingredients
2 whole chickens cleaned and cut
2 large onions chopped
2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 tsp red pepper
1 bunch scallions green onions chopped
1 medium bell pepper chopped
1 cup oil
1 cup flour
1 pound baby limas or 1 can Blue Runner Limas
water
Directions
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.
In a 4 quart Magnalite pot or heavy pot, brown the chicken, onions, scallions, and green bell peppers.
Cook until the chicken is golden brown and onions are translucent.
Add the roux to the chicken and simmer for 3 minutes or so.
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.
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.
