1 tbsp. plus 1 tsp. vegetable oil
3 lbs. chicken, skinned
2 c. each diced onions, celery, and bell pepper
4 c. canned tomatoes, cut into pieces
1/2 c. fresh or frozen green beans and carrots
1 can chopped green chilies
2 bay leaves
1 tbsp. chopped parsley
1 tsp. salt
1/2 tsp. ground thyme, basil leaves, chili powder, and pepper

Heat oil; brown chicken and set aside. In same pot, combine onions, celery, and bell pepper; saute. Add tomatoes and remaining ingredients and bring to a boil. Return chicken to pot and stir to combine. Reduce heat to low; cover and let simmer for 1 hour. Remove bay leaves before serving.