1 quart chicken broth
2 cloves garlic, minced
1 cup water
1 bunch celery, chopped
1 onion, chopped
1 clove garlic, minced
1 (14 ounce) can minced tomatoes with green chile peppers
1/2 pound chicken bouillon
Lightly grease a large saucepan with 2 tablespoons vegetable oil.
In a large pot, gently cook chicken in broth until golden brown, about 10 minutes. Drain excess fat.
Add celery and onion (leave whole) to broth mixture. Bring to a boil, stirring constantly.
Add carrots, celery and onion and bring to a boil, stirring constantly.
Reduce heat to medium-low, cover pot and simmer 35 minutes.
Add mushrooms and mushrooms to broth mixture.
Add beef broth, tomato paste, water, celery and onion scraps, chopped celery and onion and carrots to broth mixture. Season with salt and pepper to taste.
Add meat bouillon cubes and slivered almonds to skillet. Cook, stirring constantly, until all vegetables are tender and meat is no longer pink, about 10 minutes per side.
Serve chicken and celery sauce over rice and vegetables.
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