Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| 2 larges | Celery stalks; diced |
| 1 large | Green pepper; diced |
| 1 medium | Onion; diced |
| 3 mediums | All-purpose potatoes; peeled and diced |
| 3 tablespoons | Flour |
| 5 cups | Chicken broth |
| 2 teaspoons | Tabasco® pepper sauce |
| ½ teaspoon | Dried thyme |
| ¼ teaspoon | Ground allspice |
| ¼ teaspoon | Salt |
| ½ pounds | Chicken breast halves; skinnless,boneless |
| ¼ cup | Fresh chopped parsley |
In 5-quart saucepan, over medium heat, in hot oil, cook celery, green pepper and onion about 5 minutes. Add potatoes; cook 5 minutes longer, stirring occasionally.
Stir flour into mixture; cook 1 minute. Add chicken broth, Tabasco pepper sauce, thyme, allspice and salt. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 10 minutes.
Meanwhile, cut chicken breasts into bite-size chunks; add to vegetable mixture in saucepan. Cover and simmer 5 minutes longer until chicken and potatoes are tender. Stir in chopped parsley.
Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Mar 29, 1998