Chicken Pepper Pot
|Vegetable cooking spray||1|
|Skinned boned chicken breast halves||16 Ounce, cut into 1 inch pieces (4 Pieces, 4 Ounce)|
|Finely chopped purple onion||1 Cup (16 tbs)|
|Finely chopped green pepper||1 Cup (16 tbs)|
|Serrano pepper||1 , seeded and finely chopped|
|Canned low sodium chicken broth||2 Cup (32 tbs), undiluted|
|Water||1 1⁄2 Cup (24 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Sliced carrots||1 1⁄4 Cup (20 tbs)|
|Peeled cubed potato||1 1⁄2 Cup (24 tbs)|
|Peeled cubed turnip||1 Cup (16 tbs)|
|Chicken flavored bouillon granules||1 Teaspoon|
|Dried whole thyme||1⁄2 Teaspoon|
|Dried whole oregano||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
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.