Ingredients:
1 lb chicken
1 cup celery, diced very small
1 cup onions, diced very small
1 cup green peppers, diced very small
2 tablespoons butter
2 cups new potatoes, quartered
2 cups carrots, peeled and chopped
1 cup lima beans ( fresh are best)
1 cup raw green beans, in 1 inch pieces
2 tablespoons tomato paste
4 -5 cups chicken broth
bay leaves
salt and pepper
garlic
oregano
Directions:
Dice chicken into spoon sized pieces.
Melt a little of the butter in a large enameled pot.
Season chicken and brown in pan over medium heat until golden.
Remove chicken to a bowl and add onion, celery, pepper, butter and a splash of broth to pot.
Scrape the bottom of the pot to get up the brownings from the chicken.
Sweat the veggies until golden and very soft, the broth will evaporate completely.
Add the rest of the veggies and return chicken to the pot.
Dilute the tomato paste with some broth and pour into the pot.
Add seasonings and enough broth to just cover veggies and chicken.
Bring to a boil and turn heat down.
Simmer until potatoes and beans are fork tender.
Servings: 10-12
Time preparation: 20 min.
Time total: 80 min.