2 jalapeno peppers, seeded and quartered
10 cups chicken broth
8 grape tomatoes, torn into small pieces
20 onions, quartered
1 teaspoon garlic powder
10 cups cherry tomatoes, diced
5 peppercorns
4 teaspoons dried rosemary
1 teaspoon dried thyme
2 cloves garlic, minced
4 teaspoons sugar
2 teaspoons crushed, fine white pepper
2 slices fresh or frozen orange slices
4 (1 tablespoon) slices bacon, diced
4 pounds broccoli, diced
1 (1 pound) loaf Krispies bread, cut into 4 pieces
Heat 2 jalapeno peppers, drained (leave small or seed stems attached) in medium saucepan over medium heat. Reduce heat to medium and simmer 3 to 4 minutes. Stir slowly, smell and warm.
Stir in broth, adding porter, lima beans, onions, garlic powder, tomatoes, greens, carrots, celery and onion slices. Bring to a peak and allow mixture to meld. Cover saucepan and simmer over low heat for 1 hour.
Return saucepan to high heat and bring to a low boil over high heat to reach saucepan, stirring occasionally. Cook 10 to 15 minutes if you use hot water, stirring occasionally, until very thick. Stir in peppercorns and ginger ale. Return mixture to saucepan and cook gently, stirring occasionally, for 45 minutes. Stirring constantly, bring to a high heat and return pan to bubbling over hot. Reduce heat, cover and simmer for 30 minutes
Stir rice mixture further in olive oil (smoothly) and fragrant wine into rice
This is really yummy! I added chicken thighs which I didn't really like, but followed recipe anyway. I did this overnight and it was great. I did this because I had leftover chicken from a turkey dinner and wanted to use it up before heading to the store. No worries about it being scalded -- I turned it over and added a pot of chicken stock, then added my own little splash of olive oil. Everything else, except black olives, I left to soak in.
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