Chickenstew

1 tbsp corn oil
.5 onion
200gm roasted chicken without bones
1 small tomato
1 green bell pepper, cut in cubes
2 carrots, cut in cubes
5 pieces mushrooms (canned)
.7c chickenbroth
.7 c water
2 tbsp corn starch
.5 tsp salt
1 dash black pepper
.5 tsp dried parsley
.25tsp paprika

cut the roasted chicken into small pieces, heat the oil in a cooking pot, add the onions and fry them, add the chicken and fry, add the mushrooms cut into small pieces. When well fried add the tomato, fry a bit, then add the green pepper and carrot. fry for 5 minutes, then add the chicken broth and water. Keep a little water aside to dicolve the corn starch. Add the spices boil for 20 minutes, then add corn starch and simmer until thickened.

Serve with rice and salad
serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user STEPHLOKI.