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CHICKEN3
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1989-05-28
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927b
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33 lines
CHICKEN CHILI
1/2 c. oil
1-1/2 lb. boneless chicken
15 oz. tomato sauce
3/4 c. beer or chicken broth
1/2 c. chicken broth
2 T. chili powder
2 t. cumin
1 t. oregano
1/2 t. onion powder
1/8 t. garlic powder
1 t. soy sauce
1 t. Worcestershire cause
3/4 t. salt
1/2 t. paprika
1/2 t. red pepper
1/4 t. turmeric
1/8 t. sage
1/8 t. thyme
1/8 t. dry mustardSaute chicken in oil until brown. Drain on paper towels.
When cool, cut into cubes and set aside. Pour off all but 2 T.
of oil and reheat. Add chicken and remaining ingredients. Bring
to boil, reduce heat and simmer covered about 20 minutes. Serve
over rice and top with shredded cheese, sour cream, olives or
chopped onions, or any combination of the above. Makes 4 cups.
Date Entered: May 28, 1989
By: Donna Endreson