Chicken, Beans, and Vegetables Recipe
Ingredients
| Whole chicken breasts - 5, skinned & split | ||
| Water | 4 Quart | |
| Lima beans | 1/2 Cup (16 tbs), washed | |
| Pinto beans | 1 Cup (16 tbs), washed | |
| Onions | 2 | |
| Pearl barley - 1/2 cup | ||
| Tomatoes - 2-3, cut up | ||
| Basil | 1/2 Teaspoon | |
| Thyme | 1/2 Teaspoon | |
| Pepper | 1 To taste | |
| Salt | 1 Teaspoon | |
| Carrots - 3-4, sliced | ||
| Celery - 3 to 4 stalks, sliced | ||
| Frozen peas | 1 Cup (16 tbs) | |
Directions
MAKING
1) Take a large pot and combine together water, chicken and lima beans in it. Bring the mixture to a boil and simmer for about 30 minutes.
2) Add onion and pinto beans. Simmer for about 1 hour.
3) Remove chicken and place in a bowl.
4) Add tomatoes, barley and seasonings. Simmer for another 1 hour.
5) Add celery and carrots. Cook over medium-low heat until carrots get tender.
6) Separate chicken from bones and chop into small pieces.
7) Add peas and chicken to the pot.
8) Cook for about 5 minutes or until peas turn tender.
SERVING
9) Transfer the dish to a platter and serve immediately.
1) Take a large pot and combine together water, chicken and lima beans in it. Bring the mixture to a boil and simmer for about 30 minutes.
2) Add onion and pinto beans. Simmer for about 1 hour.
3) Remove chicken and place in a bowl.
4) Add tomatoes, barley and seasonings. Simmer for another 1 hour.
5) Add celery and carrots. Cook over medium-low heat until carrots get tender.
6) Separate chicken from bones and chop into small pieces.
7) Add peas and chicken to the pot.
8) Cook for about 5 minutes or until peas turn tender.
SERVING
9) Transfer the dish to a platter and serve immediately.
Chef
