Shelly's Recipe

CALICO CHICKEN SOUP

Category: Soups

3 lb. chicken parts, such as thighs, legs, wings, or a mixture
1 tsp. salt, or to taste
Freshly ground black pepper
1/4 c. all-purpose flour (about)
3 to 4 tbsp. peanut, grapeseed or olive oil
1 onion, sliced
1 red or green bell pepper, diced
3 garlic cloves, crushed
3 tbsp. chopped parsley
1 1/2 tsp. fresh thyme, chopped, or 3/4 tsp. dried thyme
1/4 tsp. cayenne pepper, or to taste
1 c. canned tomatoes, drained
2 c. chicken broth
1 (10-oz.) package frozen corn kernels

Rinse the chicken under cold running water and pat dry with paper toweling. Rub the chicken with the salt and black pepper.

Place the chicken in a plastic or brown bag and toss with the flour, coating lightly all over, adding flour if necessary.

Heat the oil in a large heavy skillet or pot. Add the chicken a few pieces at a time and cook over high heat for 5 or so minutes or until browned, turning often. Transfer the browned chicken to a plate; don't crowd the frying pan.

After all the chicken is browned, reduce the heat to medium low. Stir into the pan the onion, bell pepper, garlic, parsley, thyme and cayenne. Saute the vegetables for 5 to 7 minutes or until softened, stirring.

Add the tomatoes and chicken broth and bring to a boil. Return the chicken to the pan. Reduce the heat to low, cover and cook the chicken, stirring occasionally, for about 40 minutes or until a leg or thigh is clear at the bone when cut with a knife.

Stir in the corn and cook 10 minutes longer or until the corn is tender and the dish is piping hot, stirring a time or two. Serve with rice. Serves 4.