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Ingredients:
30 ounces canned stewed tomatoes 1 onion, cut into strips 2 to 3 carrots, sliced into coins 1 green bell pepper, coarsely chopped 2 potatoes, raw, diced 3 skinless chicken breasts
2 cups water, or chicken broth 4 cups cooked rice 1/2 teaspoon black pepper 1 teaspoon rosemary 1 teaspoon Italian seasoning 4 garlic cloves, crushed
Directions: In a large soup kettle, simmer chicken breasts in 2 cups of water or chicken broth. Add onion to chicken as it simmers. While it's cooking, you can slice other vegetables. When
chicken is cooked throughout, remove and set aside. Add tomatoes, carrots, peppers and spices to onion and broth mixture. Continue to simmer. Break chicken into chunks, de-bone and add to stew. Simmer 30
minutes or until carrots and potatoes are done. Add rice and simmer 10 more minutes.
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