• Cooking Time: 30+
• 2 Boneless, Skinless Chicken Breast Halves, cubed
• 2 tsp Vegetable Oil- for cooking
• 1/2c Onion, chopped
• 1 tsp Minced Garlic
• 1c Water + **1/4c
• 1/4c Cider Vinegar
• Dry Seasonings Mix:
• 2 Chicken Bouillon Cubes, crushed
• 1 tsp Dry Basil
• 1 tsp Salt
• 1/2 tsp Dry Parsley Flakes
• 1/2 tsp Paprika
• 1/8 tsp Garlic Powder
• 1/8 tsp Black Pepper
• 1/8 tsp Dry Thyme
• 1/8 tsp Dry Marjoram
• *1/4 tsp Poppy Seeds
• Veggies:
• 1 1/2c Carrots, julienned
• 1/2c Celery, sliced
• 5c Potatoes, cubed
• 1c Red and/or Yellow Bell Peppers, chopped
• *1 Tbsp Green Onion, chives

1. 1) In a small bowl or condiment cup, mix together all dry seasonings. Set aside.
2. 2) In a large cooking pot on stove, brown chicken in oil over a medium to medium-high heat. While cooking, sprinkle 1/2 tsp of mixed seasonings over chicken; toss to coat.
3. 3) Drain chicken from oil; set aside but keep warm.
4. 4) In the heated oil, saute onions and garlic to tender, 1 minute.
5. 5) Stir in carrots, potatoes, 1 c of water, and remaining seasonings. Top with browned chicken.
6. 6) Reduce heat. Cover and simmer 25 minutes, stirring occasionally- **add 1/4c water if needed to cover.
7. 7) Stir in bell peppers, celery, and *green onion. Cover and cook until all veggies are tender and meat is cooked through.
8. 8) Lastly, stir in vinegar and heat through, 3 min.

This is a Roast recipe I adapted to cook on the stove top instead! Originally taken from a website, then tweaked to fit my own palate. * is optional