Yield: 6 Servings
|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|
|5 cups||Chicken broth|
|2 teaspoons||Tabasco® pepper sauce|
|½ teaspoon||Dried thyme|
|¼ teaspoon||Ground allspice|
|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