| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Main dish, Tex-mex, Chicken |
1 |
Servings |
INGREDIENTS
|
|
CONNIE RIZZO GTBK24A—– |
| 1 |
lb |
Chicken breast meat — cut |
|
|
Bite-sized pieces |
| 1 |
c |
Onion — chopped |
| 1/2 |
c |
Celery — sliced |
| 1/2 |
c |
Carrots — sliced |
| 2 |
|
Cloves garlic — minced |
| 1 |
c |
Fresh tomato salsa |
| 28 |
oz |
Can tomatoes |
| 28 |
oz |
Can water |
| 3 |
ts |
Chili powder |
| 1/2 |
ts |
Cumin |
| 1/3 |
|
Bag garbanzo beans (soaked) |
| 1 |
|
Green pepper — chopped |
| 4 |
|
Chicken boullion cubes |
|
|
<<<OR>>> |
| 2 |
cn |
Chicken broth — salt/pepper |
|
|
To taste |
INSTRUCTIONS
Brown chicken, onions, garlic. Add all tomatoes, water, and beans and
simmer 30 min. Add all other ingredients and simmer until beans and
vegetables are tender. MM Format Norma Wrenn npxr56b
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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