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How to Make Flan
Peruvian Arroz con Pollo
Chicken Creole Soup
chicken creole soup
tablespoons butter or margarine
medium onions, coarsely chopped (1 cup)
medium stalks celery, coarsely chopped (1 cup)
medium green bell pepper, coarsely chopped (1 cup)
teaspoons finely chopped garlic
pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
cup Gold Medal™ all-purpose flour
carton (32 oz) Progresso™ chicken broth
cans (14.5 ounces each) diced tomatoes, undrained
dried bay leaves
teaspoon ground red pepper (cayenne)
cup uncooked regular long-grain rice
Melt butter in 5- to 6-quart Dutch oven over medium-high heat. Cook onions, celery, bell pepper, garlic and chicken in butter 7 to 9 minutes, stirring frequently, until onion is softened and chicken is no longer pink in center.
Stir in flour. Cook 5 to 6 minutes, stirring constantly, until flour is light brown. Stir in remaining ingredients except rice and water. Heat to boiling; reduce heat to medium-low.
Cover and cook 25 to 30 minutes, stirring occasionally, until chicken is tender. Meanwhile, cook rice in water as directed on package; stir cooked rice into soup. Remove bay leaves.
Add flour to vegetable and chicken mixture. Cook, stirring constantly, until flour is light brown.
Calories from Fat
% Daily Value
% Daily Value*:
2 Vegetable; 4 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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