This creamy, savory, and tasty dish is comfort food at its finest. The blend of the veggies and a few herbs add so much to the taste and the signature pimentos give it a sweet but tangy kick.
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Ingredients
3 cups cooked chicken, cut into small cubes
2 tbsp. margarine
1 cup chicken stock
1 tbsp. corn starch
1 small can of pimento, cut into pieces (reserve liquid)
2 carrots peeled and cut in small chunks (can or frozen can be used)
1 cup frozen peas
1/2 cup string beans, cut into pieces (fresh or frozen)
1/4 cup dry sherry
chopped fresh parsley for garnish (optional)
1-2 tsp. fresh herbs of your choice
Categories
Main Dish
Steps
In a large stock pot, on a low flame, melt the margarine, Add the chicken soup and cook a few minutes. Add the corn starch and dissolve. Stir until the cornstarch starts to thicken the soup. Add the rest of the ingredients, plus the reserved liquid from the pimentos.
Cook for about 15 minutes, stirring occasionally. Remove and serve with rice.
