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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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The name says it all - not authentic, but satisfying nonetheless. The happy result of a brainstorm session when faced with leftover cooked chicken and leftover rice from chinese takeout... Ingredients:
2 -3 tablespoons olive oil |
2 -3 cups cooked chicken, cut into bite-sized pieces |
1 -2 cup cooked white rice |
1 (14 ounce) can diced tomatoes |
6 cups chicken broth |
1 green pepper, diced |
1 red pepper, diced |
1 medium onion, diced |
3 garlic cloves, minced |
2 stalks celery, diced |
1 potato, diced (yukon gold or red) |
cayenne pepper |
salt & pepper, to taste |
1 tablespoon sugar |
Directions:
1. Saute onion, peppers and celery for 3 minutes.
2. Add garlic and sautee 1 more minute.
3. Pour in diced tomatoes, chicken broth and potatoes. Stir, bring to a low boil, then reduce heat and let simmer for 30 minutes.
4. Add chicken, rice, cayenne pepper (the amount you use depends on your family's tolerance for spicy food - I usually give about 4 dashes), salt & pepper and sugar.
5. Let cook for another 20-30 minutes to bring flavors together. Enjoy!
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