Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• A taste of Spain in Salem
• Apple of his eye
• Stepping up to the plate
• Foodies: your kitchen away from home

Recipes

• Use Your Noodle Salad
• Baked Crispy Chicken Fingers

• Recipe archive

Ingredients

1 (3 pound) rabbit or chicken, cut with a cleaver through bones into 2-inch pieces

1 cup all-purpose flour

1 tsp. cayenne

1/4 cup vegetable oil, divided

1 medium onion, chopped

1 medium green bell pepper, chopped

2 garlic cloves, finely chopped

1 Turkish or 1/2 California bay leaf

1 3/4 cups reduced-sodium chicken broth

1 (28 oz.) can whole tomatoes in juice, drained (reserve juice) and chopped

1 (10 oz.) package frozen corn

1 (10 oz.) package frozen lima beans

Directions

1. Pat meat dry and sprinkle evenly with 1 tsp. salt and 1/2 tsp. black pepper.

2. Whisk together flour and cayenne in a shallow bowl, then dredge meat pieces in flour, shaking off excess.

3. Heat 2 Tbsp. oil in a wide, heavy 6- to 7-quart pot over medium heat until it shimmers. Brown half of meat, turning once, about 10 minutes total. Transfer to a plate. Add 1 Tbsp. oil to pot and brown remaining meat; transfer to plate.

4. Add remaining Tbsp. oil to pot along with onion, bell pepper, garlic, 3/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.

5. Add bay leaf, broth, tomatoes with juice, and meat with any meat juices from plate and bring to a simmer. Simmer, covered, 50 minutes.

6. Stir in corn and lima beans, then simmer, uncovered, until stew is slightly thickened and vegetables are tender, 15 to 20 minutes. Season with salt and pepper. Discard bay leaf.

Source: Epicurious.com