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Ingredients
4 4-oz pieces boneless, skinless chicken
1/4 cup safflower oil
1 large onion, sliced
2 cloves garlic, minced
Fresh ground pepper to taste
1/2 tsp thyme
2 cups water
1 1/2 cups sliced carrots
1 1/2 cups green peas, fresh or frozen
Directions
1. Heat the oil in a deep sauce pan or Dutch oven. Add the chicken and brown on both sides, about 3 - 4 minutes per side. Pour off the excess oil, then add the onion, garlic, pepper and thyme.
2. Add the water, then cover the pot and bring to a boil. Lower the heat and simmer 2 1/2 - 3 hours. Add the carrots and peas. Cover the pot and return to a boil. Then lower the heat and simmer for another 20 - 30 minutes.
4 4-oz pieces boneless, skinless chicken
1/4 cup safflower oil
1 large onion, sliced
2 cloves garlic, minced
Fresh ground pepper to taste
1/2 tsp thyme
2 cups water
1 1/2 cups sliced carrots
1 1/2 cups green peas, fresh or frozen
Directions
1. Heat the oil in a deep sauce pan or Dutch oven. Add the chicken and brown on both sides, about 3 - 4 minutes per side. Pour off the excess oil, then add the onion, garlic, pepper and thyme.
2. Add the water, then cover the pot and bring to a boil. Lower the heat and simmer 2 1/2 - 3 hours. Add the carrots and peas. Cover the pot and return to a boil. Then lower the heat and simmer for another 20 - 30 minutes.
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Date Added: 2009-05-01 Views : 313
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