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Chicken Vegetable Stew
Main Course Stew |
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4 cans (4.5 oz) chicken broth
2 cups water
1 cup dry white wine
2 boiling potatoes
2 white onions
2 turnips
4 stalks celery
4 carrots
6 large mushrooms
1 red bell pepper
1/2 cup brown rice
4 chicken thighs
2 bay leaves
1/2 cup flat parsley
1/2 cup celery leaves
1/2 tsp. red pepper flakes
1 tsp. allspice
1 tsp. capers
1/4 cup miso or soy sauce
1/2 tsp. tarragon
salt and pepper to taste
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In large pot, heat the broth, water, herbs and spices and bring to a simmer.
Add the chicken, cut in bite size pieces.
Add the rice and continue simmering until the chicken is firm and cooked through and the rice is tender.
In a separate pan, preferably a wok, add 2 Tbls. olive oil, and add coursly chopped vegetables. Stir fry until crunchy done.
When the rice is tender add the vegetables to the pot and simmer for ten minutes.
Serve with crusty bread. Enjoy!
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Preparation Time: 1 Hour |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Del
California
United States |
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| This recipe has been viewed 8625 times. |
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