Chicken hot pot
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 2-lb. broiler/fryer | |
| 4½ | quart | Water |
| 1 | teaspoon | Salt |
| ⅓ | 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 |
Directions
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.
MOST OF THE TIME IS
FOR SIMMERING THE POT.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .