1 (3 lb.) whole chicken, cut up (or any parts you like)
1 onion, chopped
3 garlic cloves
1 bell pepper, chopped
1 cup sliced carrots
3-4 medium sized potatoes, diced
salt and pepper, to taste (or Adobo for seasoning)
3 tbsp. olive oil
1/2 cup all-purpose flour
2 cups water (or chicken broth)
1 cup lima beans or corn (optional)

Season cleaned chicken with Adobo or salt and pepper. Dust chicken with flour, then brown in oil in a large skillet until golden brown on all sides, do not worry if chicken is not thoroughly cooked.

Transfer browned chicken to Crock-Pot. Add onions, peppers, garlic, and the chicken broth. Cook on MEDIUM for 2 hours. Add remaining ingredients and cook on HIGH for an additional 1 hour.

Note: If you want a thicker stew take remaining flour mix with a little bit of warm water and add to the liquid of the stew to thicken it. Yummy!! Serve over rice or alone.

Variation: Same recipe can be used for beef stew or lamb stew.

Submitted by: LadyDi