Chicken hot pot

Yield: 6 Servings

Measure Ingredient
1 \N 2-lb. broiler/fryer
4½ quart Water
1 teaspoon Salt
⅓ \N Dried Navy (pea) beans
2 larges Onions; chopped
1 cup Dried kidney beans
⅓ cup Pearl barley
¼ teaspoon Dried sweet basil
¼ teaspoon Dried thyme
¾ teaspoon Black pepper
1 can (1-lb) tomatoes
1½ cup Fresh sliced carrots
¾ cup Celery; chopped
¾ cup Frozen green peas

Place whole chicken, water, salt and navy beans in large pot. Bring to boil, cover and simmer 30 minutes. Add onions and kidney beans. Stir.

Replace top and cook 1 hour. Remove chicken. Add barley, basil, thyme, pepper and tomatoes to pot. Stir, replace top and simmer another hour, stirring occasionally. While mixture cooks remove meat from chicken carcass, cutting into large chunks. Add remaining ingredients except chicken to pot, stir, replace top and simmer 45 minutes more or until carrots are tender. Add chicken and allow to heat through. Serve immediately in large bowls.



From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .

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