Chicken Pepper Stew Recipe

Chicken Pepper Stew Recipe


1-3 pound Chicken
6 baby carrots
4 peppercorns
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.
Serves 6.

Post your comment

CommentLuv badge