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MealMaster - Ansicht
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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Roasting chicken; skinned & cut up |
| 2 Dose | (13 3/4 or 14 1/2 oz) chicken broth |
| 2 Tasse | water |
| 2 mittel | onions chopped |
| 2 Tasse | celery chopped |
| 1 Tasse | green bell pepper chopped |
| 1/4 Tasse | parsley fresh, chopped |
| 1 | cloves garlic minced |
| 3 Esslöffel | Worcestershire Sauce |
| 1 Teelöffel | thyme |
| 1 Teelöffel | pepper sauce hot |
| 1 Dose | (28 oz) tomatoes; liquid reserved, chopped or 4 ripe tomatoes, , peeled and chopped |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | pepper ground |
| 1 | Bag; (16 oz) frozen whole-kernel corn |
| 1 Packung | (10 oz) frozen lima beans |
| 1 Packung | (10 oz) frozen cut okra |
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1. Combine chicken, chicken broth, water, onions, celerey, green pepper, garlic, Worcestershire sauce, thyme, hot pepper sauce, tomatoes with liquid, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour.
2. Remove chicken with a slotted spoon to a platter and cool. Remove meat from bones; tear into large pieces and return to Dutch oven. Discard skin and bones. Add corn, lima beans and okra. Return to a simmer and cook 30 minutes.
Per serving: 382 Calories; 27g Fat (64% calories from fat); 29g Protein; 5g Carbohydrate; 122mg Cholesterol; 607mg Sodium
kept all the fixings in one pot.
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