| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Broccoli, Poultry |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 2 |
lb |
Chicken thighs |
| 2 |
md |
Carrots, chopped |
| 1 |
md |
Onion, chopped |
| 1 |
sm |
Green bell pepper, chopped |
| 1 |
|
Garlic clove, minced |
| 1 |
cn |
Broccoli and cheese soup |
| 3/4 |
c |
Chicken broth |
| 3/4 |
c |
Half-and-half |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
(From "365 To Wok" by Linda Drachman. Harper/Collins; $16.95).
In a wok, heat 2 tablespoons oil over medium-high heat until hot,
swirling to coat sides of pan. Add chicken and cook, turning, until
browned all over, 5-7 minutes. Remove chicken to a plate. Pour off
fat from wok.
In same wok, heat remaining 2 tablespoons oil over medium-high heat.
Add carrots, onion, bell pepper, and garlic and stir-fry until
softened, 5-6 minutes. Return chicken to wok.
In a medium bowl, whisk together soup, chicken broth, half-and-half,
salt and pepper. Pour over chicken and vegetables. Bring ot a boil.
Reduce heat to medium-low, cover, and cook until chicken is tender,
35-40 minutes.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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