Supper Stew | Cooking Professionally

Ingredients

• 1 (3-pound) whole chicken, cut up into breasts, thighs, legs, and wings
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1 tablespoon butter
• 1 tablespoon canola oil
• 2 medium onions, chopped
• 1 medium-size green bell pepper, chopped
• 3 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon Worcestershire sauce
• 1 cup barbeque sauce
• 1/2 teaspoon hot sauce
• 1 cup water
• 2 cups whole kernel corn, frozen
• 1 (10-ounce) package baby lima beans, frozen
• 1 (0.75-pound) package barbequed pork
• 2 tablespoons fresh parsley, chopped