Spicy Chicken & Rice Stew |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My husband was sick on Christmas Day and we had to use up some leftovers from the night before. I thought a spicy chicken stew would help warm him up and clear his sinuses. He said this is the best Chicken soup he has ever had, (and yes, it did help his cold). Ingredients:
1/2 cup butter |
2 large onions, chopped into 1-inch pieces |
4 stalks celery, chopped into 1/4-inch pieces |
12 cups chicken broth |
2 (14 1/2 ounce) cans diced tomatoes with jalapenos, undrained |
2 tablespoons curry powder |
2 teaspoons ground cayenne pepper |
2 teaspoons salt |
1 tablespoon black pepper |
1 teaspoon garlic powder |
5 cups cooked chicken, torn into bite size pieces |
4 cups cooked rice |
Directions:
1. Melt butter in a meduim-sized pot (5 quarts or larger).
2. Add chopped onions and celery and cook over medium heat until tender, about 5 minutes, stirring occasionally.
3. Add chicken broth to pot and bring to a simmer.
4. Stir in curry powder, red pepper, salt, black pepper and garlic powder.
5. Add entire cans of diced tomatoes.
6. Add cooked rice and chicken.
7. Simmer until heated thoroughly.
8. Adjust seasonings to taste, if necessary (salt, hot pepper, curry powder,etc).
9. Serve and enjoy!
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