Chicken And Vegetable Stew Recipe

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

heat Chicken, Water And Bouillon To Boiling In Dutch Oven; Reduce Heat. Cover And Simmer 30 Minutes. 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.

garnish Each Serving With Chives.

yields 8 Or 9 Servings.