1 medium onion, chopped
2 teaspoons minced garlic (or more - I love garlic!)
1 carrot chopped into cubes
1/2 pound Mushrooms
1 green bell pepper, chopped
1/3 cup canola or olive oil
1/2 cup brown rice flour
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch cayenne pepper
Pinch nutmeg
4 cups chicken broth, homemade or low-sodium canned
1/2 teaspoon Worcestershire sauce
3 cooked, boneless chicken/turkey breast halves, chopped or shredded (about 3 cups)
4 ounces chopped pimento
1 tablespoon dry sherry (optional)
1. Saute onions and garlic over medium heat for about a minute. Add carrots and saute for about a minute. Add mushrooms and green pepper and saute for 5 minutes until the green peppers become tender and the mushrooms start to release their juices. Remove from heat.
2. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until the flour starts to emit an aromatic scent. Remove from heat.
3. Stir in chicken broth, Worcestershire sauce, cayenne pepper and nutmeg. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
4. Stir in chicken, pimiento and sherry. Turn the heat down to a simmer and heat through until the carrots are a little tender (about 2o minutes - I don't like my carrots mushy).
Serve on rice with peas on the side.
This recipe freezes well.
2. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until the flour starts to emit an aromatic scent. Remove from heat.
3. Stir in chicken broth, Worcestershire sauce, cayenne pepper and nutmeg. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
4. Stir in chicken, pimiento and sherry. Turn the heat down to a simmer and heat through until the carrots are a little tender (about 2o minutes - I don't like my carrots mushy).
Serve on rice with peas on the side.
This recipe freezes well.
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