| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups &, Stews |
2 |
Servings |
INGREDIENTS
| 2 |
md |
Potatoes, peeled; cut into small cubes |
| 3 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Cloves garlic; chopped |
| 1 |
lb |
Chicken, boneless & skinless; cut in small chunks skinless; cut in small chunks skinless; cut in small chunks skinless; cut in small chunks |
| 3 |
|
Carrots, peeled; cut in 1/2" rounds |
| 1/2 |
|
Lemon; juiced |
| 2 |
tb |
Fresh rosemary |
|
|
(or 1T. dried) |
| 2 |
tb |
Fresh basil, torn into large pieces |
|
|
(or 1 T. dried) |
| 1/2 |
c |
Parsley; chopped |
|
|
12 to 14 black olives, pitted; sliced |
INSTRUCTIONS
In a small pot, cover potatoes with water and boil for about 5 minutes,
until tender. Drain into colander.
In a 2 1/2 - 3 quart pot, over medium heat, heat olive oil. Add onion and
garlic; saute for about 5 minutes, until translucent. Add chicken and
saute approximately 5 minutes, until chicken is opaque. Add 1 1/2 cups
water, carrots, lemon juice,rosemary, basil, parsley and olives. Simmer on
stovetop for about 25 minutes until chicken is cooked through.
Posted to FOODWINE Digest 27 Sep 96
Date: Sat, 28 Sep 1996 07:35:54 -0400
From: Laura Hunter <LHunter722@AOL.COM>
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”