1 c. chicken, cubed
a
nd cooked
1 - 2 chip
o
tle peppe
r
s, minced, or 1
tsp. dried pepper flakes
Dash Liqu
i
d Smoke
1/2 tsp. paprika
1/2 tsp. d
r
ied oregano, crushed
1 med. av
o
cado, sliced
1 c. rice, cooked and hot
1 c.
monterey
jack
c
h
eese, cu
b
e
d
Bring broth to boil;
a
dd beans, chicken, chili peppe
r
s, Liquid
S
m
oke, paprika and oregano.
Cover and simmer 5 to 10 minutes.
Add avoc
a
d
o slices.
Mound
rice and chunks of cheese in
s
oup bow
l
s.
Ladle in hot soup.
Serves 6.
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CHICKEN A LA WORCESTERSHIRE W
I
NE SAUCE
2 tbsp. veg. oil
2 1/2 lb. chicken, cut up
Salt and pepper, to taste
16 baby c
a
rrots, peeled, or 2 lg.
carrots, pee
l
ed and cubed
1 med. red onion, sliced, or 16 pearl onions, peeled
1 green be
l
l pep
p
er, sliced
1 red bell pepper, sl
i
ced
16 sm. mushrooms, sl
i
ced
3/4 c. Lea and Perrins White Wine
Worcestershire Sauce
1/4 c. yogurt or light cream
Heat oil in a large skillet, season chic
k
e
n
a
nd brown
p
ieces over moderately high heat until golden on all sides, about 15 minutes.
Add vege
t
a
bles and
turn to glaze.
Drain excess fat.
Pour
white wine Worcestershire sauce over
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