This stew is made with chicken or rabbit. The cooking times are the same whether you use fresh or thawed frozen vegetables.
INGREDIENTS | SERVES 6
- 2 slices bacon, diced
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- Pinch cayenne pepper
- 1 4-pound chicken or rabbit, cut into serving pieces
- Giblets, if using chicken
- 3 small yellow onions, thinly sliced
- 1 ½ cups boiling water
- 4 tomatoes, diced
- 1 red bell pepper, seeded and diced
- ½ teaspoon dried leaf thyme, crushed
- 2 cups lima beans
- 2 cups corn kernels
- ½ cup okra, sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Worcestershire sauce
Add the bacon to a slow cooker; cook on the high setting to render the fat. Remove the bacon and set aside.
Put the flour, salt, pepper, and cayenne in a gallon-size food-storage bag; add the rabbit or chicken, close the bag, and shake to coat the pieces with the seasoned flour. Add the meat to the pan and brown in the rendered fat.
Add the onion, cover, and steam until the onions are transparent, about 5 minutes. Add the water, tomatoes, red pepper, and thyme to the slow cooker. Cover; cook on low for 6 to 8 hours, or until the meat is cooked through and tender.
Add the remaining ingredients along with the reserved bacon; cover and cook on high for 25 minutes, or until the vegetables are tender.