Place the chicken in a large stockpot. Add one each of the onions, celery stalks, and carrots. In a piece of cheesecloth, tie the parsley, thyme, peppercorns, lemon peel, garlic, and dried red peppers; add to the pot along with enough water to barely cover the contents. Cover and bring slowly to a boil. Reduce the heat and simmer, partially covered, for 1 1/2 hours. Remove from the heat and let the chicken cool in the broth until possible to handle. Remove the meat from the bones and discard the bones. Cut the meat into 1/2-inch pieces. Strain the broth and reserve it in the stockpot; discard the solids. In a large skillet, cook the bacon over medium heat, stirring occasionally, until crisp. Remove to a paper towel-lined plate and set aside. Drain all but 3 tablespoons of fat from the skillet; add the remaining two each of the onions, celery stalks, and carrots. Saute, stirring, about 10 minutes, until the vegetables are tender. Chop the reserved giblets and add them to the skillet along with tomatoes and tomato paste. Saute 5 minutes. To the stock, add the corn, lima beans, chicken meat, sauteed vegetables, giblets, and bacon. Heat through. Meanwhile, puree the rice with 1 1/2 cups water; stir this into the stockpot to thicken the stew. Heat through; season with the salt, pepper, and hot pepper sauce. Formatted by firstname.lastname@example.org Recipe by: DEAN FEARING #HE1A04 Posted to MC-Recipe Digest V1 #791 by Sue
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 5 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 135.7mg||5 %|
|Potassium 322.2mg||8 %|
|Total Carbohydrate 29.1g||9 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 24.8g|
|Protein 3.5g||5 %|
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Calories per serving: 127
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