Chicken Stew(Serves 4) - cooking recipe

Ingredients

1 Tbsp. plus 1 tsp. vegetable oil
3 lb. chicken parts, skinned
2 c. each: onions, celery and red or green bell peppers, diced
4 c. canned whole tomatoes, cut into pieces
1/2 c. each: fresh or frozen cut green beans and sliced carrots
1 can mild or hot green chili peppers, minced
2 bay leaves
1 Tbsp. parsley, chopped
1 tsp. salt
1/2 tsp. each: ground thyme, basil leaves, chili powder and pepper

Preparation

In 5-quart saucepan, heat oil.
In batches, add chicken and brown on all sides.
Set chicken aside.
In same pot, combine onions, celery and bell peppers; saute until onions are golden. Add tomatoes (with liquid) and remaining ingredients.
Bring to a boil.
Return chicken to pot and stir to combine.
Reduce heat to low; cover and let simmer for 1 hour.
Remove bay leaves before serving.