chicken dry and sprinkle evenly with 1 teaspoon salt and ½
teaspoon black pepper.
together flour and cayenne in a shallow bowl, and then
dredge chicken in flour, shaking off excess.
Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot
over medium heat until it shimmers.
Brown half of chicken, turning once, about 10 minutes
Transfer to a plate.
1 Tablespoon oil to pot and brown remaining chicken;
transfer to plate.
remaining tablespoon oil to pot along with onion, bell
pepper, garlic, ¾ teaspoon salt, and ½ teaspoon pepper and
cook, stirring and scraping up brown bits, until vegetables
are softened, about 8 minutes.
bay leaf, broth, tomatoes with juice, and chicken with any
meat juices from plate and bring to a simmer.
Simmer, covered, 50 minutes.
Stir in corn and lima beans, then simmer, uncovered, until
stew is slightly thickened and vegetables are tender, 15 to
Season with salt and pepper.
Discard bay leaf.