Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 tablespoon paprika

  3. 2 pounds boneless/skinless chicken, dark and/or white meat, 1/2-inch dice Canola oil, to cook Salt and black pepper

  4. 2 onions, sliced

  5. 2 large carrots, peeled, 1/8-inch slices

  6. 2 ribs celery, sliced

  7. 3 large potatoes , washed, squared off, 1/2-inch dice (or 3 cups leftover cooked rice)

  8. 1 tablespoon dried thyme

  9. 2 tablespoons dried basil

  10. 1 tablespoon dried oregano

  11. 1 tablespoon ginger powder

  12. 8 sprays Fire Roasted Garlic Juice

  13. 800-424-7990 1 tablespoon coarse ground fennel

  14. 2 tablespoons naturally brewed soy sauce

  15. 1 quart chicken stock

Instructions Jump to Ingredients ↑

  1. In a bowl, mix together the flour and paprika and dredge the chicken in the flour. Shake off excess flour. In a stock pot on high heat, coat with canola oil and brown the chicken. Season with salt and pepper and remove the chicken. In the same pot, brown the onions, carrots and celery . Season. Add the potatoes, thyme, basil, oregano , ginger, garlic, fennel, soy, and stock. Bring to a simmer . Return the chicken to the pan. Cook until chicken is cooked, potatoes are tender, and stock is reduced by 15 to 20 percent, about 30 to 45 minutes. Check for seasoning. PLATING: Serve in large pasta bowls with crusty bread. BEVERAGE: Pinot noir


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