Lima Chicken Stew

8          chicken legs or thighs, skin removed
1/4       teaspoon salt
1/4       teaspoon black pepper
1          tablespoon salad oil
1          cup chopped onion (1 medium)
2          cloves garlic, minced or pressed
1          can (15 oz.) diced tomatoes
1          tablespoon fresh rosemary leaves, or 1 teaspoon dry
1-1/2   cups thinly sliced carrots (4 medium)
             About 1/2 cup water
1          chicken bouillon cube
6          cups cooked* large lima beans, or 3 cans (15 oz.) butter beans, drained
            Thinly sliced green onion or chopped parsley (optional)

Rinse chicken pieces and pat dry; sprinkle with salt and pepper.

In a large skillet, heat oil over medium heat. Add chicken and cook, turning pieces, until well browned; remove from pan. Add onion and garlic, cook until soft. Add undrained tomatoes, rosemary, carrots, 1/2 cup water, and bouillon cube.

Return chicken to pan, cover, and simmer for about 30 minutes. Stir in the beans; simmer until carrots and chicken are tender, about 10-15 minutes, adding more water, if needed. Garnish with green onion or parsley, if desired. Makes: 8 cups vegetables plus chicken.
Serves 6-8

Nutritional Information per Serving:
Calories 450, Protein 44 g, Carbohydrates 41 g, Fat 12 g, Calories from fat 24%, Cholesterol 96g, Fiber 13 g, Folate 156 mcg, Sodium 412 mg