1 lg Onion; chopped
1 sm Green pepper; chopped
1/2 sm Sweet red pepper; chopped
2 Celery ribs; chopped
1 cl Garlic; minced
2 tb Margarine
2 tb Flour
3 c Chicken breast;
- cooked, chopped
3/4 c Water
3/4 ts Dry chicken bouillon powder
1/2 ts Dried whole thyme
1/4 ts Salt
1/4 ts Red pepper
1 ds Hot sauce
2 c Cooked parboiled rice; hot
1 tb Fresh parsley; chopped
Coat a large skillet with Pam; place over med heat until hot. Add
onion and other vegetables, saute until tender. Remove from
skillet, set aside. Place margarine and flour in skillet; cook over
low heat 5 minutes, stirring constantly, until mixture is color of
a copper penny. Return vegetables to skillet. Add chicken and other
ingredients except rice and parsley. Simmer 2 minutes or until
thoroughly heated. Serve over hot, cooked rice. Sprinkle with
parsley.
