Serving Size: 4-6
Ingredients:
2 pounds chicken wings
1 teaspoon thyme
3 bacon slices, chopped
1/2 teaspoon Allspice, ground
2/3 cup green bell pepper, chopped
1/8 teaspoon cayenne pepper
2/3 cup celery, chopped
1/8 teaspoon black pepper
2/3 cup lima beans
1 can (28 ounces) tomatoes, broken up
2/3 cup corn kernels
3/4 cup chicken broth
Salt to taste
Steamed rice
Directions:
- Remove and discard wing tips; reserve remaining wings.
- In large skillet, cook bacon until browned; remove with slotted spoon and reserve.
- Add chicken wings; brown on all sides and remove with slotted spoon.
- Add bell pepper and celery; saute until crisp-tender, about 3 minutes.
- Drain off fat; add tomatoes, chicken broth, thyme, allspice, cayenne and black peppers and chicken. Season to taste with salt.
- Simmer, covered, until chicken is almost tender, about 15 minutes.
- Add lima beans and corn; simmer, covered, until chicken and vegetables are tender, about 5 minutes.
- Sprinkle with bacon and serve over steamed rice.
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