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Categories:
chicken bay leaf peppercorns salt oleo onions celery stalks carrots garlic frozen corn green chilies chickpeas pimentos parsley sage black olives
Viewed: 14 - Published at: 2 years agoIngredients
- 1 frying chicken, quartered and skinned
- 1 bay leaf
- 8 to 10 peppercorns
- 1 Tbsp. salt
- 1/4 c. oleo
- 2 large onions, coarsely chopped
- 3 celery stalks, cut in 1/2-inch pieces
- 3 medium carrots, cut in 1/2-inch pieces
- 2 cloves garlic
- 1 (10 oz.) pkg. frozen corn
- 1 (4 oz.) can diced green chilies
- 1 (10 oz.) can chickpeas
- 1 (4 oz.) jar chopped pimentos
- 1/4 c. chopped parsley
- 1 tsp. dried sage leaves, crushed
- 1/2 c. sliced black olives for garnish
Method
- Cover chicken with 6 cups water.
- Add bay leaf, peppercorns and salt.
- Simmer, uncovered, 30 minutes or until chicken is tender. Discard bay leaves and peppercorns.
- Cut meat into 1-inch pieces. Return to broth.
