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Categories:
chicken vegetable oil onion celery green pepper clove garlic tomatoes tomato paste Worcestershire sauce chili powder salt red pepper oregano leaves bay leaves rice
Viewed: 45 - Published at: 4 years agoIngredients
- 1 small chicken, boiled and boned (reserve liquid)
- 2 tsp. vegetable oil
- 1/2 c. chopped onion
- 1/4 c. chopped celery
- 1/4 c. chopped green pepper
- 1 small clove garlic
- 3 c. canned whole tomatoes, chopped
- 1 Tbsp. tomato paste
- 1 Tbsp. Worcestershire sauce
- 2 tsp. chili powder
- 1 tsp. salt
- 1/4 to 1/2 tsp. red pepper
- 1/4 tsp. oregano leaves
- 2 or 3 bay leaves
- cooked rice (hot)
Method
- In a Dutch oven, boil chicken until done.
- Cool and remove chicken from bones.
- Reserve liquid.
- In a 4-quart saucepan heat oil; add onion, celery, bell pepper and garlic.
- Cook, stirring frequently, until vegetables are tender.
- Stir in canned tomatoes, 3 cups of reserved chicken broth and remaining ingredients except rice; bring to a boil.
- Reduce heat to low and let simmer 30 to 35 minutes.
- Remove and discard bay leaves.
- Serve over cooked rice.
