This is the single most husband-requested recipe in this house. It's his favorite, hands-down. And I love it too, not only because it's super tasty, but because I get to clean out all the extra veggies from my fridge and freezer and dump them in. I hate wasting food, and this makes it easy not to. As with most of my recipes, this is a staple in most homes. So below is more of a suggestion, than a strict recipe. Like I said, chop and toss in the veggies you've already got. Or pick up your favorites from the store. Enjoy!
YEILD 4-6 servings
INGREDIENTS
4 medium chicken breasts, chopped into small bite-sized pieces
4 cups liquid (I use a combination of chicken or vegetable stock (low sodium) and water, usually 1:1)
1 large bell pepper, chopped
2 to 4 cups fresh spinach
4 large white mushrooms, sliced
1 large carrot, peeled & chopped
1 head broccoli, chopped
1 tablespoon salt
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 tablespoon minced garlic
1 can black beans (optional)
1 cup shredded parmesan (optional)
INSTRUCTIONS
1. Get vegetables ready and rinse beans in a colander
2. Heat broth on medium to a gentle boil and stir in salt, seasonings, and any dense veggies that take a little longer to cook, like broccoli, cauliflower, carrots, etc, and allow to cook for about 10 minutes, or until they're beginning to get tender
3. Then stir in chicken, beans and the rest of the vegetables, and allow to cook until chicken is done
4. Garnish with a little parmesan, hot sauce or guacamole (our favorite!)