| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Smoked chicken breasts; skinned |
| 6 |
md |
Sized ripe tomatoes; peeled, seeded, and coarsely chopped |
| 2 |
md |
Sized onions; thinly sliced |
| 1/4 |
c |
Chicken stock |
| 1 |
tb |
Peanut oil |
| 2 |
ts |
Reduced sodium soy sauce |
| 2 |
|
Habanero chiles; pricked with a fork |
INSTRUCTIONS
Place the chicken breasts and the remaining ingredients in a wide saucepan
or dutch oven. Bring to a boil over medium heat. Reduce the heat to low and
simmer uncovered, stirring occasionally, for 25 minutes, or until the
flavors have mixed and the onions are tender.
Serve hot over rice.
Yield: 4 servings
Notes: Recipe courtesy of Jessica Harris, "The Welcome Table"
Recipe by: Cooking Live Show #CL9074
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998
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