Post by becky on Jan 3, 2005 22:09:39 GMT -5
Basque-Style Chicken Stew
The Basque are people from the mountains of Spain, where sheep herding was (and is) a common way of life. Here in Nevada, they have a strong cultural influence. They have colorful traditions, their own language, and some really good eats. I adapted this recipe from one a neighbor gave me.
The turkey bacon makes this not totally CORE, but it adds a good flavor, so I count one POINT per serving.
Servings: 5
POINTS: 5
1 tablespoon olive oil
6 slices turkey bacon, diced (non-Core option)
8 ounces mushrooms, sliced
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 bunch green onions, cut into 1-inch pieces
1 pound boneless, skinless chicken, cut into 1-inch cubes (thighs stew up better than breasts)
2 tablespoons balsamic vinegar
½ teaspoon dried marjoram
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chicken broth
1 14-ounce can diced tomatoes
Heat olive oil in a large skillet, sauté bacon until browned. Add mushrooms, pepper, and green onions and sauté for a minute. Add vinegar and cook one minute longer, scraping up browned bits from the bottom of the pan. Set aside.
Pace chicken in crock pot. Add bacon and vegetables to the pot. Combine the remaining ingredients in a bowl and mix. Pour over chicken and vegetables. Cover and cook on LOW for 8-12 hours.
This is good over brown rice.
The Basque are people from the mountains of Spain, where sheep herding was (and is) a common way of life. Here in Nevada, they have a strong cultural influence. They have colorful traditions, their own language, and some really good eats. I adapted this recipe from one a neighbor gave me.
The turkey bacon makes this not totally CORE, but it adds a good flavor, so I count one POINT per serving.
Servings: 5
POINTS: 5
1 tablespoon olive oil
6 slices turkey bacon, diced (non-Core option)
8 ounces mushrooms, sliced
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 bunch green onions, cut into 1-inch pieces
1 pound boneless, skinless chicken, cut into 1-inch cubes (thighs stew up better than breasts)
2 tablespoons balsamic vinegar
½ teaspoon dried marjoram
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chicken broth
1 14-ounce can diced tomatoes
Heat olive oil in a large skillet, sauté bacon until browned. Add mushrooms, pepper, and green onions and sauté for a minute. Add vinegar and cook one minute longer, scraping up browned bits from the bottom of the pan. Set aside.
Pace chicken in crock pot. Add bacon and vegetables to the pot. Combine the remaining ingredients in a bowl and mix. Pour over chicken and vegetables. Cover and cook on LOW for 8-12 hours.
This is good over brown rice.
