Chicken picante stew

Yield: 8 Servings

Measure Ingredient
1 pounds Kielbasa; lean, chopped
1 pounds Chicken breast; no skin, no bone, R-T-C, cut in 1" pieces
32 ounces Chicken broth
24 ounces Picante sauce
1 Bell pepper; chopped
1 cup Celery; chopped
4 Potatoes OR; diced
1¾ cup Rice

Cut chicken and sausage into bite sized pieces. Add onions, peppers, celery, potatoes, picante sauce & broth. Cook for 1 to ½ hours or pressure cook meat for 10 minutes then cook all ingredients for 30 minutes.

NOTES : Freezing Instructions - My family likes this better when we use rice to freeze this. We only do the potatoes when we will eat it that day (or as leftovers for the next week).

Recipe by: Glenda Denham

Posted to MasterCook Digest by "Melani D. Carey" <mcarey@...> on Aug 19, 1998, converted by MM_Buster v2.0l.

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