Chicken Pepper Stew Recipe
1-3 pound Chicken
6 baby carrots
1 bay leaf
1 onion chopped
1 cup shredded cabbage
1 6 ounce can tomato puree
1/2 teaspoon chilli pepper
1 cup boiled rice
Place chicken in a large pan; add water to cover. Bring to a boil and skim fat off top.
Dice 2 carrots; add to chicken with salt, peppercorns, bay leaf. Cook about 40 minutes or until chicken
is tender. Remove chicken from broth; cool strain broth; add enough water, if needed to make 4 cups of liquid. Reserve 1/2 cup of broth for later use; pour remaining broth back into saucepan.
Grate remaining carrots; add to broth with onions, cabbage, tomato puree and chili pepper. Bring to a boil; reduce heat. Cook, stirring frequently, until thickened and vegetables are tender.
Remove skin and bones from chicken; cut chicken into large pieces. Combine reserved broth with chicken in a heavy saucepan; heat through. Place chicken, vegetable mixture and rice in separate serving dishes. Place rice, then chicken, then vegetable mixture in soup bowls to serve.