| Measure | Ingredient |
|---|---|
| 2 pounds | Chicken legs |
| 16 ounces | Chicken broth |
| ¼ cup | Margarine or butter |
| ¼ cup | Oil |
| ½ cup | Finely chopped onion |
| 1 tablespoon | Minced garlic |
| Juice of one lemon | |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 | Fresh tomato, chopped |
| Buttered noodles or cooked rice |
Cook chicken legs in broth until done. Add water to cover, if necessary. Remove chicken, cool. Skin and remove bones. Cut into 1/2" pieces. Heat butter and oil in a skillet. Add onion, garlic, lemon juice, salt and pepper. Saute until tender. Add chicken pieces and tomato pieces and heat thorougly, stirring constantly. Serve over buttered noodles or rice. Makes 4-6 servings. Source: S.H.A.R.E. Colorado May/June 1995 Submitted By SANDRA MAY On 07-18-95
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