Serves: 4
Prep.Time: 40 minutes
1 Frying Chicken -- cut up
1/2 teaspoon ground thyme
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon coarse-ground black pepper
2 tablespoons vegetable oil or canola oil
1/4 cup chicken broth
1 medium red pepper -- cut in strips
2 medium Carrots -- sliced diagonally
1 package frozen Cut Green Beans (10-oz.) -- unthawed
Remove skin and trim excess fat from chicken pieces. Season chicken with combined thyme, paprika, salt and pepper. In a large non-stick deep skillet or saute pan, fry in hot oil over medium heat 10-15 minutes or until golden brown on both sides; cover and cook over low heat 20 minutes. Add broth; bring to boil. Add vegetables; mix well. Cover and simmer 5-7 minuntes or until vegetables are tender and chicken juices run clear. Adjust seasoning if needed.
Copyright © 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved