Total Calories: 175
Combine the chicken, garlic, salt, pepper, red pepper and water in a Dutch oven. Cover and simmer for 45 minutes. Remove the chicken from the broth and chill the liquid in the refrigerator until the fat hardens and can be removed. Bone the chicken and refrigerate.
Discard the fat from the broth. Add the potatoes, tomatoes, lima beans, okra, tomato paste to the broth and bring to a boil. Reduce the heat and simmer for 30 minutes. Add the corn and chicken. Blend the flour with the oil and add to the stew. Cook over medium heat stirring until thickened.
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