3 slices bacon, cut into 1 inch pieces
4 boneless, skinless chicken thighs
3 tbsp. flour
3/4 tsp. salt
2 med. red potatoes, thinly sliced
2 (14 1/4 to 16 oz.) can stewed tomatoes
1 (12 oz.) can whole kernel corn
1 (10 oz.) pkg. frozen lima beans
1 chicken flavored bouillon cube
1 can tomato paste

In 8 quart Dutch oven over medium heat, cook bacon until browned. Remove bacon to paper towel to drain. Spoon off all but 1 tablespoon bacon drippings. Cut chicken into bite sized pieces. Combine flour and salt, coat chicken with flour mixture. In drippings, cook chicken until browned. Add potatoes, tomatoes, corn, lima beans, bouillon and 2 cups hot water, over high heat, heat to boiling. Reduce heat to medium cover and cook 10 minutes or until chicken and vegetables are tender. Sprinkle with bacon. Makes 6 servings.