Thursday, September 2, 2010

Winter Stew

1 pack of chicken breast tenders or boneless, skinless chicken breast
2 cups water or chicken broth
½ tbsp flour
1 package Italian sausage (mild or spicy)
6 small red potatoes, cut into cubes
3 carrots, sliced thick
4 tbsp olive oil
½ C chopped green peppers
½ C chopped onion
2 tsp minced garlic
1 ½ cups of rice
1/2 tsp cayenne pepper
salt and pepper to taste
Season salt to taste

In a large frying pan, heat olive oil over low heat. Cut chicken into bite-size pieces and sauté in olive oil. Remove chicken when pink is gone. Cook sausage, onions and peppers in the oil and remove. Place meat, onions and peppers in a large Dutch oven. Pour chicken broth or water in the pot and heat over medium heat. Allow it to come to a boil. Add potatoes and carrots and allow mixture to come to a boil. Add seasonings - remember to taste often. Stir often to keep mixture from sticking. Add flour to thicken the broth. Stir until flour has dissolved.

Allow stew to simmer over low heat for about 30 minutes, stir often. Taste often to make sure it is season to your liking. Add rice and simmer for another 15 minutes. Remove pot from heat and let it sit for 20 minutes. You can add more broth or water according to your desired consistency.

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