VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 4 LB chicken pieces, excess fat removed |
| 2 Tbsp vegetable oil |
| 2 large onions, cut into thick slices |
| 1 tsp paprika |
| 1/2 tsp ground cumin |
| 1/4 tsp freshly ground pepper |
| 3/4 cup navy beans, rinsed |
| 3/4 cup red kidney beans, checked & rinsed |
| 1 cup barley, rinsed |
| 8 small red potatoes |
| 1/2 tsp salt |
| 8 eggs, washed |
DIRECTIONS: Preheat oven to 200 F. Heat oil in a large stew pot (or Dutch oven), add onions & sauté over medium-high heat, stirring often, about 5 minutes until onions begin to brown, remove from heat. Add chicken to the pan & sprinkle with paprika, cumin & pepper. Mix well. Add beans & barley to the pan. Peel potatoes & add to pan, sprinkle with salt. Add enough water to cover all ingredients by 2 inches & bring to a boil. Cover & cook over very low heat for 20-30 minutes. Set eggs gently on top of the stew & push them lightly into the liquid. Cover the pot tightly & place in the oven, bake overnight, stirring at times. Serve hot.
CHICKEN STEW