Monday, October 20, 2008
I found this recipe which was adapted from Everyday Food on Culinary in the Country blog. It was tasty and easy to make to branch out from my two soups that I always make. I did make a couple changes by using cooking spray to eliminate the oil and adding okra. Photography courtesy of NCPilkington.
1 1/4 cup diced onions
1/2 cup diced red bell pepper
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
2 tablespoons tomato paste
1 1/2 pounds boneless, skinless chicken breasts
6 plum tomatoes, diced
1 1/2 cups chicken broth
1/4 cup Worcestershire sauce
10 ounces frozen corn kernels, thawed
10 ounces frozen shelled edamame, thawed
3/4 cup frozen okra, thawed
Heat dutch oven coated with cooking spray over medium-high heat. Stir in onions, bell pepper, thyme, salt and pepper - cook until onion begin to brown, about 5 to 6 minutes.
Stir in tomato paste - cook, stirring, for 1 minute. Add chicken, tomatoes, chicken broth and Worcestershire sauce. Bring to a boil - reduce to a simmer, cover and cook until chicken is completely cooked, about 12 to 15 minutes.
Pull chicken out from the pot and place on a cutting board. Stir in corn, okra, and edamame - simmer until heated through, about 5 minutes. Meanwhile, shred chicken into bite-sized pieces. Place the chicken back into the pot and allow to heat through for 1 minute.
Makes about 4 servings.