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Stuffed Chicken Stew Recipe

Ingredients

2 tablespoons butter

1 teaspoon vegetable oil

3 natural red peppers, thinly sliced

1 medium onion, sliced

1 small carrot, sliced into rounds

1 (10 ounce) package stuffed spanish ham

CONTAINS: (1) cup chopped parsley

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.

In a large skillet heat butter to medium high heat, saute coated red peppers over medium heat for about half an hour, stirring occasionally. saute onion, carrot, and sliced ham; drain grease.

Stuff the left half of each stew pan with the salmon mixture, and sprinkle with the parsley.

Bake uncovered about 1 1 hour in the preheated oven, or until stew is done and carrots are tender.