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Elfrieda Schroeder says that meat stew can be stretched to feed more people by adding hot peppers and vegetables. Read her story here.
This recipe is from Extending the Table, ©2014 Herald Press. Reprinted with permission.
- Heat in large saucepan:
- 2 tablespoons / 30 ml oil
- Fry until cooked through:
- 1 (3-pound / 1.5 kg) chicken, cut up, or equivalent amount of chicken pieces.
- Add additional oil if needed to keep chicken from sticking. Set chicken aside.
- Fry in remaining oil:
- 1 large onion, sliced
- 1-2 cloves garlic (optional)
- 1 cup / 250 ml tomatoes, fresh or canned
- ¼ cup / 50 ml tomato paste
- ½ cup / 125 ml peanuts, ground in blender, or chunky peanut butter
- Add gradually and stir to make smooth sauce:
- 1 cup / 250 ml water
- Add and cook a few minutes, stirring constantly:
- 1 bay leaf
- 2 tablespoons / 30 ml celery or celery leaves, chopped
- 1 teaspoon / 5 ml salt
- Return chicken to sauce. Stir to coat pieces well. Cover and cook over medium heat about 15 minutes. If too thick, add a little water. Serve over rice.
Option: Instead of frying chicken, cook other ingredients in large saucepan, add uncooked chicken and sautéed ingredients and simmer, covered, for 40 minutes or until tender. Then simmer 10 more minutes, uncovered, to thicken
Grandma’s chicken noodle soup
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