Hot Chicken Tenderloin Recipe

Directions

Heat oil in a large chicken stock pot over medium high heat. Saute chicken in oil until golden brown, about 5 minutes. Remove chicken from fat. Dice chicken meat and then add to pot with broth and cabbage; mix well. Bring to a boil.

Stir in chicken and vegetables; bring a medium pot of water to a boil; cover and simmer for 1 minute. Remove chicken and vegetables from pot and place in plastic bag. Add broth and cabbage and stir together. Add chicken and bell pepper; mix well. Add potatoes, carrots, corn and bell pepper and pour mixture over chicken and vegetables. Cover and simmer until potatoes are tender and carrots are done, about 1 hour.

Stir in chicken bouillon, paprika, salt, and paprika. Cover and simmer for another 1 hour or until potatoes are tender. Remove chicken from pot and place it into serving dish with vegetables. Squeeze vegetables and sauce against hot chicken, and spoon some over each vegetable. Load up soup with noodles and salt beef broth. Bring to a medium boil, stirring constantly, and simmer for about 10 minutes. Transfer chicken mixture out of pot and spoon through a sieve into serving dish. Finish with noodles and season with salt.

Drain the chicken and vegetables and cook over low heat for about 5 to 6 minutes, until chicken is cooked through and tender. Use tongs to use as a whisk to break up the chicken parts into sauce; whisk mixture into the sauce. Keep sauce warm while making next portion of chicken dinner preparations.

Return chicken and vegetables to pot. Add chicken and pineapple juice and