1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 tablespoon olive oil
1/2 onion, chopped
1 onion, chopped
2 tablespoons chopped celery
1 medium tomato, sliced
1 red bell pepper, chopped
Combine the olive oil, onion, celery and tomato in a medium saucepan over medium heat. Simmer 20 minutes. Remove from heat and stir in the chicken, tomato and bell peppers. Bring to a boil. Reduce heat to low. Cover and simmer 10 minutes. Once filled, refrigerate and serve at room temperature.
Had a little over dinner and decided to make a little something different. Overlooked the condiment, this was very good but I would have thrown in more garlic powder or onion powder. I may do again...
These were wicked good but I extra Reg dry quarters, and used Lettuce stems in place of currants. They're totally deserving of your time and trouble. UPDATE: I have recently gotten hold of fresh currants and found that my basic ingredients wouldn't float this large amount of moisture. So I added an extra can of Wilton Perch, chopped, to the recipe (and also added a Tablespoon of McCormick's Chipotle Quinidine powder (just a tweak and stew), which was perfect. My family went back for seconds. I will absolutely make this again.
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