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This thick and rich Creole-inspired stew is full of wholesome vegetables. Even better reheated the next day!

Creole Chicken Stew

1 (3-pound) fresh whole chicken, cut up
8 cups water
1 pound tomatoes, peeled, seeded and coarsely chopped*
3 medium carrots, peeled and cut into 1/2-inch dice
2 cups chopped onions
2 cups frozen cut okra
1 (10-ounce) package frozen corn
2 celery ribs, sliced 1/2-inch thick
1/2 medium green bell pepper, seeded and diced
1/2 cup uncooked brown rice
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Place chicken in a large pot and cover with water. Bring to a boil, skim the top and reduce heat. Simmer until chicken is tender and no longer pink, about 30 minutes.
2. Remove chicken from pot and cool. When cool enough to handle, shred meat; discard fat and bones.
3. Return chicken to pot along with tomatoes, carrots, onions, okra, corn, celery, green bell pepper, brown rice, parsley, chili powder, salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 45 minutes or until rice and vegetables are tender.

Makes 6 servings.

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