Chicken and Herb-Vinaigrette Roast (Stovetop)
CATEGORIES
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) In a small bowl or condiment cup, mix together all dry seasonings. Set aside.
- 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) Drain chicken from oil; set aside but keep warm.
- 4) In the heated oil, saute onions and garlic to tender, 1 minute.
- 5) Stir in carrots, potatoes, 1 c of water, and remaining seasonings. Top with browned chicken.
- 6) Reduce heat. Cover and simmer 25 minutes, stirring occasionally- **add 1/4c water if needed to cover.
- 7) Stir in bell peppers, celery, and *green onion. Cover and cook until all veggies are tender and meat is cooked through.
- 8) Lastly, stir in vinegar and heat through, 3 min.