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Ingredients
2 tbl
vegetable oil
2 lg celery stalks, diced
1 lg green pepper, diced
1 medium onion, diced
3 medium all-purpose potatoes, peeled and diced
3 tbl flour
5 cups chicken broth
2 tsps Captain Mowatt's Spitfire Pepper sauce
1/2 tsp dried thyme
1/4 tsp ground allspice
1/4 tsp salt
1/2 lb boneless, skinless chicken
1/4 cup fresh chopped parsley
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Directions
Cook
celery, green pepper and onion 5 minutes in hot oil over med heat.
Add potatoes; cook 5 minutes longer, stirring occasionally. Stir
in flour; cook 1 minute. Add chicken broth, Spitfire Pepper sauce,
thyme, allspice and salt. Over high heat, bring to boiling; reduce
to low. Cover, simmer 10 minutes. Meanwhile, cut chicken into bite-sized
chunks; add to vegetable mix in saucepan. Cover, simmer 5 minutes
longer until chicken and potatoes are tender. Stir in chopped parsley.
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