Chicken Pepper Pot Recipe
Ingredients
| Vegetable cooking spray | ||
| 4 (4-ounce) skinned, boned chicken breast halves, cut into 1-inch pieces | ||
| 1 cup finely chopped purple onion | ||
| Green pepper | 1 Cup (16 tbs), finely chopped | |
| 1 serrano pepper, seeded and finely chopped | ||
| 2 cups canned low-sodium chicken broth,undiluted | ||
| Water | 1 1/2 Cup (16 tbs) | |
| 1/2 cup dry sherry 1 tablespoon lemon juice | ||
| Carrot | 1 1/4 Cup (16 tbs), sliced | |
| Potato | 1 1/2 Cup (16 tbs), cubed | |
| Turnip | 1 Cup (16 tbs), cubed | |
| 1 teaspoon chicken-flavored bouillon granules | ||
| Dried thyme | 1/2 Teaspoon | |
| Dried oregano | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
Directions
Coat a large Dutch oven with cooking spray; place over medium-high heat until hot.
Add chicken pieces, and saute until lightly browned.
Remove chicken pieces from pan; drain and pat dry with paper towels.
Wipe drippings from pan with a paper towel.
Coat pan with vegetable cooking spray; place over medium-high heat until hot.
Add purple onion, chopped green pepper, and chopped serrano pepper; saute until tender.
Add chicken, chicken broth, water, sherry, and lemon juice to purple onion mixture, stirring well to combine.
Stir in carrot and remaining ingredients.
Bring chicken mixture to a boil; cover, reduce heat, and simmer 1 hour or until vegetables are tender.
Add chicken pieces, and saute until lightly browned.
Remove chicken pieces from pan; drain and pat dry with paper towels.
Wipe drippings from pan with a paper towel.
Coat pan with vegetable cooking spray; place over medium-high heat until hot.
Add purple onion, chopped green pepper, and chopped serrano pepper; saute until tender.
Add chicken, chicken broth, water, sherry, and lemon juice to purple onion mixture, stirring well to combine.
Stir in carrot and remaining ingredients.
Bring chicken mixture to a boil; cover, reduce heat, and simmer 1 hour or until vegetables are tender.
Chef
