1 lb Chicken breasts, skinned, Boneless cut into chunks 1 tb Vegetable oil 6 c Water 2 tb Instant bouillon 2 c Broccoli flowerets 2 c Carrots, pared and sliced 3/4 c Red bell pepper, chopped 1/4 ts Pepper Salt to taste In a large kettle of Dutch oven, brown chicken in oil. Add remaining ingredients. Bring to a boil; reduce heat. Simmer uncovered for 45 minutes, stirring occasionally. Randy Rigg
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