Chicken and Vegetable Stew (Saucochi di Gallinja)

Yield: 8 or 9 servings

Ingredients

• 1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
• 6 cups water
• 2 tablespoons instant beef bouillon
• 2 medium tomatoes, chopped
• 2 medium onions, chopped
• 2 medium potatoes, cut into 1/2 inch slices
• 2 medium sweet potatoes or yams, cut into 1/2 inch slices
• 3 ears sweet corn, cut into 3 pieces
• 1/4 pound winter squash, pared and cut into 1/2 inch pieces (1 cup)
• 1/2 cup fresh or frozen green peas
• 1 small hot chile pepper, stemmed, seeded and sliced
• 2 teaspoons salt
• 1/4 teaspoon pepper
• Chopped chives

Instructions

1. Heat chicken, water and bouillon to boiling in Dutch oven; reduce heat. Cover and simmer 30 minutes.
2. Skim off fat. Add remaining ingredients except chives. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done and vegetables are tender, about 20 minutes.
3. Garnish each serving with chives.