Chicken-Pepper Stew
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 (3 lb) broiler-fryer chickens
- 5 large carrots
- 1 tablespoon salt
- 5 white peppercorns
- 5 whole allspice
- 1 bay leaf
- 3 whole cloves
- 1 leek, chopped
- 2 large onions, chopped
- 2 cups cabbage, shredded
- 1 (6 ounce) can tomato puree (optional)
- 1⁄2 teaspoon chili pepper
- 1 cup ground peanuts
- 1 cup boiled cooked rice
directions
- Place chicken in large saucepan.
- Add enough water to cover.
- Bring to a boil.
- Skim well.
- Dice 1 carrot, add to chicken with salt, peppercorns, allspice, bay leaf, cloves and leek.
- Cook about 40 minutes or until chicken is tender.
- Remove chicken from broth.
- Cool.
- Strain broth.
- Add enough water, if needed, to make 4 c liquid.
- Reserve 1/2 c broth for later use.
- Pour remaining broth back into saucepan.
- Grate remaining carrots.
- Add to broth with onions, cabbage, tomato puree and chili pepper.
- Bring to a boil.
- Reduce heat.
- Cook, stirring frequently until thickened and vegetables are tender.
- Add peanuts.
- Cook 15 minutes longer, stirring frequently.
- Remove skin and bones from chicken.
- Cut chicken into large pieces.
- Combine reserved broth with chicken in heavy saucepan.
- Heat through.
- Place chicken, vegetable mixture, and rice in separate serving dishes.
- Place rice, then chicken, then vegetable mixture in soup bowls to serve.
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RECIPE SUBMITTED BY
Recipe Junkie
Canton, Ohio