Autumn Stew

2 cans of stewed tomatoes (15 oz.)
2 SHALLOTS, cut into strips
2-3 medium carrots sliced into coins
1 green pepper, coarsely chopped
2 raw potatoes, diced
3 chicken half-breasts, without skin
2 cups water
4 cups cooked rice
½ tsp. black pepper
1 tsp. fresh ROSEMARY
1 tsp. fresh OREGANO
¼ tsp. fresh SORREL
4 cloves garlic, crushed

In a large saucepan, combine shallots, chicken breasts and 2 cups of water and simmer until chicken is cooked. Remove chicken and set aside. Add remaining ingredients to liquid. Continue to simmer. Break chicken into chunks, de-bone and add to stew. Simmer 30 minutes or until carrots and potatoes are done. Add rice and simmer 10 more minutes.

Serves 8.

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