Chicken and Herb-Vinaigrette Roast (Stovetop)
INGREDIENTS
  • 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
DIRECTIONS
  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.
RECIPE BACKSTORY
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