Chicken Crabmeat Pepperpot
|Low sodium chicken broth||10 1⁄2 Ounce|
|Onion||1 Cup (16 tbs), chopped|
|Garlic||1 Teaspoon, minced|
|Shredded cooked chicken breast||2 Cup (32 tbs)|
|Corn on the cob||3 Cup (48 tbs)|
|Lump crabmeat||1⁄2 Pound, drained|
|Sweet red pepper||1 Medium, cut into 1-inch pieces|
|Green pepper||1 Medium, cut into 1-inch pieces|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Chopped cilantro||1⁄2 Cup (8 tbs)|
|Ground pepper||1 Teaspoon|
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.