Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb VEGETABLE OIL 1 x CINNAMON STICK
1 x MEDIUM ONION 2 1/2 lb CHICKEN, SKIN, FAT REMOVED
1 ts GROUND GINGER 2 c WATER
1 ts GARLIC POWDER 1 tb WORCESTERSHIRE SAUCE
2 tb FLOUR 3/4 lb BABY CARROTS,FRESH OR FROZEN
2 x MEDIUM TOMATOES 6 oz GREEN PEAS
10 x WHOLE PEPPERCORNS 8 oz RED OR WHITE NEW POTATOES
6 x CLOVES, WHOLE

IN A DEEP SKILLET OR DUTCH OVEN, HEAT OIL OVER MEDIUM HEAT. SAUTE ONIONS,
GINGER AND GARLIC UNTIL SOFT AND TENDER. ADD FLOUR AND COOK 1 MINUTE,
STIRRING QUICKLY TO PREVENT STICKING. STIR IN TOMATOES AND ALLOW TO COOK
ANOTHER 2 MINUTES. WRAP PEPPERCORNS, CLOVES AND CINNAMON IN A SMALL PIECE
OF CHEESE CLOTH. ADD CHICKEN, CHEESE CLOTH BAG, WATER AND WORCESTERSHIRE
SAUCE TO ONION MIXTURE. REDUCE HEAT AND SIMMER FOR 20 MINUTES, WITH PAN
COVERED. ADD CARROTS, PEAS AND POTATOES. CONTINUE TO SIMMER, COVERED FOR
20 TO 25 MINUTES MORE, UNTIL CHICKEN AND VEGETABLES ARE COOKED THROUGH.
REMOVE THE CHEESE CLOTH BAG AND SERVE HOT.

Browse by categories