2 1/2 to 3 lb. broiler-fryer chicken, cut up
3 c. water
Salt
1 med. potato, cubed (about 1 c.)
1 med. onion, chopped (about 1/2 c.)
Pepper
Red pepper
1 can whole kernel corn, undrained
1 can (16 oz.) whole tomatoes, undrained
1 pkg. (10 oz.) frozen lima beans
1 med. green pepper cut into pieces
1/4 c. water
2 tbsp. flour

Remove any excess fat from chicken. Heat chicken, giblets, neck, 3 cups water and the salt to a boil in Dutch oven. Reduce heat. Cover and simmer until thickest pieces of chicken are done about 45 minutes.

Skim fat from liquid if necessary. Remove chicken from bones if desired. Stir in potato, onion, pepper and red pepper, corn tomatoes and beans break up tomatoes with fork. Heat to boiling, reduce heat. Cover and simmer 15 minutes. Add green pepper and simmer until potato is tender 5 to 10 minutes longer. Mix flour and 1/4 cup water and stir into stew. Bring to a boil stirring constantly.

240 calories per serving - serves 8.