2 slices bacon
2 1/2 to 3 lbs. frying chicken pieces
1 onion, sliced thinly
1 clove garlic, minced
1 (6 oz.) can tomato paste
3/4 c. water
1 tbsp. sugar
1 tsp.Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1 (10 oz.) pkg. frozen whole kernel corn
1 (10 oz.) pkg. frozen lima beans

In a 12 inch skillet, cook bacon until crisp; remove, crumble and reserve. Pour off all but 2 tablespoons drippings. Brown chicken in drippings; add onion and garlic and cook until soft. Stir in tomato paste, water, sugar, Worcestershire sauce, salt and pepper. Cover; simmer 15 minutes. Add vegetables. Simmer 35 to 40 minutes longer or until lima beans are tender, stirring occasionally. Garnish with reserved crumbled bacon. Makes 4 servings.