Ingredients:
1 large onions, chopped
1 small green peppers, chopped
1/2 small sweet red peppers, chopped
2 stalks celery, chopped
1 clove garlic, minced
2 tablespoons margarine
2 tablespoons flour
3 cups chopped cooked chicken
3/4 cup water
3/4 teaspoon chicken bouillon powder
1/2 teaspoon dried whole thyme
1/4 teaspoon salt
1/4 teaspoon red peppers
1 dash hot sauce
2 cups rice, Hot cooked, parboiled
1 tablespoon fresh parsley, Chopped
Directions:
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 till thoroughly heated.
Serve over hot,cooked rice.
Sprinkle with parsley.
Servings: 8
Time preparation: 0 min.
Time total: 0 min.