2 carrots, cut into 1/8-inch slices
2 stalks celery, cut into 2 inch cubes
2 red onions, chopped
1 large red kidney bean, seeded and cut into strips
1 (6.5 ounce) canorita pasta
2 tablespoons olive oil
4 cloves garlic, minced
Place carrots and celery in a large bowl. Gently stir in onion; let stand about 10 minutes.
In a medium-size pot, bring water to a boil. Add celery, carrot and onion, and simmer for 30 minutes.
Stir in pasta and browning sauce in a small wash basin.
Remove carrots and celery from pot, and stir in browning sauce until chicken is tender (roughly 75 minutes). Place bags of chicken thighs on the side of the pot. Cover with plastic wrap or foil and place in refrigerator.
Reduce heat of oven to 350 degrees F (175 degrees C).
When oven is 140 degrees F (63 degrees C), bissect the chicken breasts and place on a piece of foil to make it appear as though it is in the pot. Sprinkle vegetables with olive oil, and place in pot with broccoli, carrot, onions, and tomato. Cover pot with foil and cook at 140 degrees F (63 degrees C) for 30 to 45
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