Ingredients
1 (2 1/2 lb.) chicken, cut up
4 c. water
1 1/2 c. sliced onion
1 (17 oz.) can corn in liquid
1 (1 lb.) can tomatoes
1 (10 oz.) pkg. lima beans
2 cloves garlic, crushed
1 Tbsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
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Cover chicken with water in Dutch oven. Bring to boil, reduce heat to low; cover and cook 30 minutes or until chicken is done. Remove chicken and cool. Bone chicken and shred into large pieces. Add to broth. Stir in onion, corn, tomatoes, lima beans, garlic, bouillon cube, salt, pepper and cayenne pepper. Bring to boil, reduce heat to low, cover and cook 30 minutes. Thicken with flour, if desired.
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Electric pressure cooker for stocks, beans, braising, sterilization