You are here

Chicken Pepper Pot

Diet.Chef's picture
  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
  Pepper 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.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 3.3 (2 votes)