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Pimiento Chicken Stew w/Pimiento Biscuit

Source of Recipe

by Ell (EDC), from Family Circle's Best Ever Chicken Recipes


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3348.1

List of Ingredients

1 stewing chicken (4 to 5 lbs)
1/2 cup all purp. flour
1 envelope (abt. 1oz) herb/salad dressing mix
1 lg. onion, chopped (1 cup)
1 can (1lb, 13oz)tomatoes
2 cups water
2 cups diced celery
2 cups frozen lima beans (yes, 'lima')
2 cups frozen whole kernel corn
1 can (4oz) pimiento
1/4 cup chopped parsley
Pimiento biscuits (recipe follows)


Recipe

1. Remove all fat from chicken; cut chicken into serving size pieces. Melt fat in large heavy kettle or Dutch oven.

2.Shake chicken with flour and herb/salad dressing mix in plastic bag to coat evenly: brown, a few pieces at a time, in fat in kettle. Remove chicken and reserve.

3.Saute onion until soft in same kettle; stir in tomatoes and water; add celery, lima beans, corn and chicken; cover kettle.

4. Simmer one hour, 30 minutes, or till tender; let stand 5 to 10 minutes; skim excess fat.

5. Save 1 pimiento for biscuits; dice remaining; stir into stew with parsley; serve with Pimiento Biscuits.

PIMIENTO BISCUITS:
1 3/4 cups biscuit mix
1/2 cup yellow cornmeal
2 TBSP melted butter or margarine
1 pimiento, chopped
2/3 cup water

Mix biscuit mix, cornmeal melted butter or margarine and pimiento with a fork in a medium-size bowl; stir in water just till no dry mix appears; spoon in 12 mounds onto ungreased cookie sheet.

Bake at 400F for 10 minutes, or until golden.

Makes 12 biscuits.