Chicken And Black-Eyed Peas Stew - cooking recipe

Ingredients

1 Tbsp. vegetable oil
3 lb. chicken parts
3 c. chicken broth
4 c. chopped tomatoes with juice
2 c. sliced, fresh or frozen okra
2 c. fresh or frozen black-eyed peas
1 c. sliced carrots
1 c. fresh or frozen corn
1 c. chopped onion
1/2 c. chopped green pepper
3 cloves garlic, crushed
4 tsp. pepper sauce
salt to taste
1 tsp. dried thyme, crushed
1 bay leaf
1/2 c. all-purpose flour
3/4 c. water
hot, cooked rice
sliced green onions

Preparation

Cook chicken parts over medium heat in oil until brown on all sides in a large, heavy pan or Dutch oven.
Spoon off fat.
Add chicken broth, vegetables, garlic, pepper sauce, salt, thyme and bay leaf.
Heat to boiling; reduce heat.
Cover and simmer until thickest pieces of chicken are done, 15 to 20 minutes.
Mix water and flour together until smooth in a small bowl.
Slowly add flour mixture to stew, stirring constantly to prevent lumps.
Cook until mixture thickens, stirring often.
Serve with rice.
Garnish with green onions, if desired.
Yields 6 servings.