Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPoultry - Catalan Chicken Chowder
Famous Authors (View All Authors)
Poultry - Catalan Chicken Chowder Post by :tenglish Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2346

Click below to download : Poultry - Catalan Chicken Chowder (Format : PDF)

Poultry - Catalan Chicken Chowder

1 (5 oz.) pkg. of saffron-flavored yellow rice mix
8 oz. (1/2 lb.) skinless, boneless chicken breast halves, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 tsp. Olive oil
1 (14-1/2 oz.) can diced tomatoes
1 (14-1/2 oz.) can reduced-sodium chicken broth
1/2 of a 14 oz. can artichoke hearts, drained and quartered (about 3/4 cup)
1/2 cup frozen baby sweet peas
1/2 of a (7. 25 oz.) jar roasted red sweet peppers, drained an cut into strips
2 Tblsp. slivered almonds, toasted

Prepare rice according to package directions; set aside and keep warm.

Meanwhile, in a large saucepan cook chicken, onion, and garlic in hot oil over medium-high heat for 5 minutes or until chicken is no longer pink.

Add tomatoes, chicken broth, and artichoke hearts; bring to a boil; reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.

Add peas and red pepper strips.

Cook 3 to 4 minutes or until heated through.

To serve, divide soup among individual serving bowls.

Spoon a mound of cooked rice in center of each bowl.

Sprinkle with almonds.

Makes 4 servings.
If you like this book please share to your friends :

Poultry - Chicken Soup -  Cazuela De Gallina (chicken Cazuela) Poultry - Chicken Soup - Cazuela De Gallina (chicken Cazuela)

Poultry - Chicken Soup -  Cazuela De Gallina (chicken Cazuela)
1 hen, about 4 kilos 5 tblspoons oil Juice of 1 lemon Thyme, Bay leaves, Rosemary 250 grmas sausage, (weisswurst or bratwurst or both.) 1 onion cut in thick rings and 1 whole 1 carrot cubed, and 1 whole 1 tomato, minced Celery stalk 2 cups broth from hen Salt and pepper Enough potatoes, cut thick, or whole, according to size. Cut the hen in pieces, wash and steep for about 20 minutes in a mix of 1/2 the oil, some thyme salt and pepper and the lemon juice, and then cover with water, put a whole onion and a whole

Poultry - Chicken Soup -  Buffalo Chicken Soup Poultry - Chicken Soup - Buffalo Chicken Soup

Poultry - Chicken Soup -  Buffalo Chicken Soup
Prep. Time : 0:25 Serves : 4 1 sm. onion - chopped 2 stalks celery - chopped 1/4 cup butter OR margarine 1/4 cup all-purpose flour 3/4 cup milk 3/4 cup chicken broth 2 cups diced, cooked chicken 1/4 - 1/2 cup buffalo wing sauce 4 oz. processed cheese food - diced 1/2 tsp. cayenne pepper 1/2 tsp. celery salt 1/2 tsp. garlic salt Sauté the onions and celery in butter until tender. Stir in flour until smooth; slowly stir in milk and broth. Stir in remaining ingredients and simmer, stirring occasionally, until cheese has melted. Notes : Serve this with