Project Description

Recipe Ingredients:

  • 8 chicken legs or thighs, skin removed

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon salad oil

  • 1 cup chopped onion (1 medium)

  • 2 cloves garlic, minced or pressed

  • 1 can (15 oz.) diced tomatoes

  • 1 tablespoon fresh rosemary leaves, or 1 teaspoon dry

  • 1-1/2 cups thinly sliced carrots (4 medium)

  • About 1/2 cup water

  • 1 chicken bouillon cube

  • 6 cups cooked* large lima beans, or 3 cans (15 oz.) butter beans, drained

  • Thinly sliced green onion or chopped parsley (optional)

Instructions:

1. Rinse chicken pieces and pat dry; sprinkle with salt and pepper.

2. In a large skillet, heat oil over medium heat. Add chicken and cook, turning pieces, until well browned; remove from pan. Add onion and garlic, cook until soft. Add undrained tomatoes, rosemary, carrots, 1/2 cup water, and bouillon cube.

3. Return chicken to pan, cover, and simmer for about 30 minutes. Stir in the beans; simmer until carrots and chicken are tender, about 10-15 minutes, adding more water, if needed. Garnish with green onion or parsley, if desired. Makes: 8 cups vegetables plus chicken.

Serves 6-8

Nutritional Information per Serving:

Calories 450, Protein 44 g, Carbohydrates 41 g, Fat 12 g, Calories from fat 24%, Cholesterol 96g, Fiber 13 g, Folate 156 mcg, Sodium 412 mg