Chicken Crabmeat Pepperpot Recipe
Ingredients
| Sodium chicken broth | 5 Can (10oz) | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Teaspoon, minced | |
| Cooked chicken breast | 2 Cup (16 tbs), shredded | |
| Corn on the cob | 3 Cup (16 tbs) | |
| Crabmeat | 1/2 pound, drained | |
| 1 medium-size sweet red pepper, cut into 1-inch pieces | ||
| 1 medium-size green pepper, cut into 1-inch pieces | ||
| 1/2 cup chopped green onions | ||
| Cilantro | 1/2 Cup (16 tbs), chopped | |
| 1 teaspoon coarsely ground pepper | ||
| Salt | 1/4 Teaspoon | |
Directions
1. Combine first 3 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 10 minutes.
2. Add chicken and corn to broth. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Stir in crabmeat and remaining ingredients; cover and cook 10 additional minutes or until vegetables are tender.
2. Add chicken and corn to broth. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Stir in crabmeat and remaining ingredients; cover and cook 10 additional minutes or until vegetables are tender.
Chef
