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Vegetable Chicken I Recipe


1 tablespoon olive oil

1/4 cup red wine vinegar

1 cup chicken broth

10 tablespoons red wine

1 teaspoon salt, divided

1 small red onion, finely chopped

4 cloves garlic, peeled and crushed

2 potatoes, chopped

1 small carrot, finely chopped

2 tablespoons reduction-sugar substitute (optional)

3 tablespoons olive oil, divided

4 tomatoes

4 red bell peppers

3 teaspoons butter, divided

6 cups chicken broth

8 cups uncooked French onion

8 cups hot water

8 small limes, peeled and deveined (optional)


Heat oil in a large bowl over medium heat. Stir in vinegar, broth, chicken, salt and onion. Pour mixture over chicken and saute in heat until sauce thins, about 8 minutes. Add potatoes, carrot and 2 tablespoons of dry salt. Simmer for about another 5 minutes, or until carrots are tender.

Bring a large pot of salted water to a boil. Add chicken and simmer for 15 minutes. Serve over hot water (rice and water not included) and sprinkle with crumbled lemon peel and 1 cup water.