Ingredients

1 (3-lb) chicken, cut with a cleaver through bones into 2-inch pieces

1 cup all-purpose flour

1 teaspoon Cayenne

¼ cup vegetable oil, divided

1 medium onion, chopped

1 medium green bell pepper, chopped

2 garlic cloves, finely chopped

1 bay leaf

1¾ cups chicken broth

1 (28-ounce) can whole tomatoes in juice, drained, reserving juice, and shopped

1 (10-oz) package frozen corn

1 (10-oz) package frozen lima beans

Cooking Method

Pat chicken dry and sprinkle evenly with 1 teaspoon salt and ½ teaspoon black pepper.

Whisk together flour and cayenne in a shallow bowl, and then dredge chicken in flour, shaking off excess.

1.   Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over medium heat until it shimmers.  Brown half of chicken, turning once, about 10 minutes total.

2.   Transfer to a plate.

3.   Add 1 Tablespoon oil to pot and brown remaining chicken; transfer to plate.

4.   Add remaining tablespoon oil to pot along with onion, bell pepper, garlic, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.

5.   Add bay leaf, broth, tomatoes with juice, and chicken with any meat juices from plate and bring to a simmer.

6.   Simmer, covered, 50 minutes.

7.   Stir in corn and lima beans, then simmer, uncovered, until stew is slightly thickened and vegetables are tender, 15 to 20 minutes.

8.   Season with salt and pepper.

9.   Discard bay leaf.