Post by Sylvia on Jan 16, 2009 11:35:30 GMT -6
Chicken Peppers with rice
Serves 4
2 Tbsp oil
2 onions, finely chopped
8 oz/225g chicken breast or thigh meat, cut into bit-size pieces
1 1/2 pts/900ml/3 3/4 cups chicken stock
1 small green bell pepper, chopped
1 small red bell pepper, chopped
4 oz/100g button mushrooms
3 tomatoes, skinned and chopped
6 oz/175g/3/4 cup long-grain rice
2 oz/50g/1/2 cup cooked him, chopped
2 oz/50g butter (optional)
Finely grated parmesan cheese
Heat the oil in a large frying pan and cook the onions for about 5 minutes, stirring occasionally, without browning. Add the chicken and cook for 2 - 3 minutes, stirring occasionally.
Add the stock and bring to the boil. Stir in all the remaining ingredients except the parmesan and return just to the boil, then transfer to the crockpot.
Cover and cook on low for 3 - 4 hours.
Stir well, adding the butter, if using and serve topped with loads of parmesan cheese.
Sylvia446
Serves 4
2 Tbsp oil
2 onions, finely chopped
8 oz/225g chicken breast or thigh meat, cut into bit-size pieces
1 1/2 pts/900ml/3 3/4 cups chicken stock
1 small green bell pepper, chopped
1 small red bell pepper, chopped
4 oz/100g button mushrooms
3 tomatoes, skinned and chopped
6 oz/175g/3/4 cup long-grain rice
2 oz/50g/1/2 cup cooked him, chopped
2 oz/50g butter (optional)
Finely grated parmesan cheese
Heat the oil in a large frying pan and cook the onions for about 5 minutes, stirring occasionally, without browning. Add the chicken and cook for 2 - 3 minutes, stirring occasionally.
Add the stock and bring to the boil. Stir in all the remaining ingredients except the parmesan and return just to the boil, then transfer to the crockpot.
Cover and cook on low for 3 - 4 hours.
Stir well, adding the butter, if using and serve topped with loads of parmesan cheese.
Sylvia446