1 c. chicken, cubed a nd cooked

1 - 2 chip o tle peppe r s, minced, or 1

tsp. dried pepper flakes

Dash Liqu i d Smoke

1/2 tsp. paprika

1/2 tsp. d r ied oregano, crushed

1 med. av o cado, sliced

1 c. rice, cooked and hot

1 c. monterey jack c h eese, cu b e d



Bring broth to boil; a dd beans, chicken, chili peppe r s, Liquid S m oke, paprika and oregano.   Cover and simmer 5 to 10 minutes.   Add avoc a d o slices.   Mound

rice and chunks of cheese in s oup bow l s.   Ladle in hot soup.   Serves 6.



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2 tbsp. veg. oil

2 1/2 lb. chicken, cut up

Salt and pepper, to taste

16 baby c a rrots, peeled, or 2 lg.

carrots, pee l ed and cubed

1 med. red onion, sliced, or 16 pearl onions, peeled

1 green be l l pep p er, sliced

1 red bell pepper, sl i ced

16 sm. mushrooms, sl i ced

3/4 c. Lea and Perrins White Wine

Worcestershire Sauce

1/4 c. yogurt or light cream



Heat oil in a large skillet, season chic k e n a nd brown p ieces over moderately high heat until golden on all sides, about 15 minutes.   Add vege t a bles and

turn to glaze.   Drain excess fat.   Pour white wine Worcestershire sauce over

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