1 1/4 lb. chicken fryer parts
1/2 tsp. salt
1/4 tsp. paprika
2 pinches pepper
1 1/2 tbsp. vegetable oil
1/8 c. water
1/4 tsp. dried thyme leaves
1/2 pkg. frozen cauliflower
1/2 pkg. frozen green peas
1 stalk celery, cut into 1/4 inch chunks
1 sm. onion, diced
1 med. tomato, diced

Season chicken with salt, pepper and paprika. Fry in vegetable oil over medium heat in a large skillet or Dutch oven for 10 to 15 minutes. Add water and thyme and heat to a boil. Reduce heat, and let simmer for 20 minutes.

Add frozen cauliflower, peas, celery, onion and another 1/8 cup of water. Bring mixture back to a boil. Reduce heat and simmer until chicken is done and vegetables are tender. (About 15 to 20 minutes.)

Add tomato, cover and simmer an additional 3 minutes longer. Garnish with fresh snipped parsley.