Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Chicken 1 Onion, diced
6 c Water 2 cl Garlic, dliced
1 ts Salt 2 c Diced eggplant
3 Whole allspice 2 c Diced zucchini
3 Peppercorns 2 c Skinned and diced tomato
1/2 Bay leaf 1 Sprig fresh thyme
1 c Soup vegetables such as -OR-
-carrot, onion, leek, 1/4 ts Dried thyme
-celery, or turnip 1/2 c Pasta of your choice
1 tb Vegetable oil

Place chicken in large saucepan. Cover with water and add salt,
allspice, peppercorns and bay leaf. Bring to a boil, skimming as
needed. Simmer, uncovered, for 1 1/2 hours. Add chopped soup
vegetables to chicken after first half hour of cooking. Heat oil in
separate saucepan. Add onion and garlic; saute until translucent. Add
diced eggplant, zzucchini, tomatoes and thyme, continuing to saute 10
minutes more. Strain chicken broth. Add 1 cup to vegetables in
saucepan. Cook pasta in remaining broth to desired doneness. Remove
chicken from carcass and cut into bite sized pieces; add to
vegetables. Pour pasta and cooking broth over chicken vegetable
miture, stirring until well mixed. Serve hot.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-26-95

Browse by categories