Name: Chicken Hot Pot
Prep time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 c Dried kidney beans; 1/4 ts Dried thyme; 1 1/2 c Fresh carrots sliced; 4 1/2 qt Water; 1 1-lb can tomatoes; 1 2-pound broiler/fryer chicken; 1/4 ts Dried sweet basil; 1 ts Salt; 3/4 c Celery chopped; 1/3 Dried Navy (pea) beans; 1/3 c Pearl barley; 2 lg Onions chopped; 3/4 c Frozen green peas; 3/4 ts Black pepper

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INGREDIENTS

1 c Dried kidney beans
1/4 ts Dried thyme
1 1/2 c Fresh carrots ; sliced
4 1/2 qt Water
1 1-lb can tomatoes
1 2-pound broiler/fryer chicken
1/4 ts Dried sweet basil
1 ts Salt
3/4 c Celery ; chopped
1/3 Dried Navy (pea) beans
1/3 c Pearl barley
2 lg Onions ; chopped
3/4 c Frozen green peas
3/4 ts Black pepper

Servings

INSTRUCTIONS

Place whole chicken, water, salt and navy beans in large pot. Bring to boil, cover and simmer 30 minutes. Add onions and kidney beans. Stir. Replace top and cook 1 hour. Remove chicken. Add barley, basil, thyme, pepper and tomatoes to pot. Stir, replace top and simmer another hour, stirring occasionally. While mixture cooks remove meat from chicken carcass, cutting into large chunks. Add remaining ingredients except chicken to pot, stir, replace top and simmer 45 minutes more or until carrots are tender. Add chicken and allow to heat through. Serve immediately in large bowls. MOST OF THE TIME IS FOR SIMMERING THE POT. From the . Downloaded from G Internet, G Internet.

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Chicken Hot Pot

1 c Dried kidney beans 
1/4 ts Dried thyme 
1 1/2 c Fresh carrots sliced
4 1/2 qt Water 
1 1-lb can tomatoes 
1 2-pound broiler/fryer chicken 
1/4 ts Dried sweet basil 
1 ts Salt 
3/4 c Celery chopped
1/3  Dried Navy (pea) beans 
1/3 c Pearl barley 
2 lg Onions chopped
3/4 c Frozen green peas 
3/4 ts Black pepper

Place whole chicken, water, salt and navy beans in large pot.  Bring to  boil, cover and simmer 30 minutes. Add onions and kidney beans. Stir.  Replace top and cook 1 hour. Remove chicken. Add barley, basil, thyme,  pepper and tomatoes to pot. Stir, replace top and simmer another hour,  stirring occasionally. While mixture cooks remove meat from chicken  carcass, cutting into large chunks. Add remaining ingredients except  chicken to pot, stir, replace top and simmer 45 minutes more or until  carrots are tender.  Add chicken and allow to heat through. Serve  immediately in large bowls.    MOST OF THE TIME IS    FOR SIMMERING THE POT.    From the <Micro Cookbook Collection of Contemporary Recipes>.  Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (678g)
Recipe Makes: 6

Calories: 336
Calories from Fat: 131 (39%)

Amt Per Serving		% DV

	Total Fat 14.6g	19 %
	Saturated Fat 4.1g	21 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 3.3g
Cholesterol 69mg		21 %
Sodium 241.9mg		8 %
Potassium 675.6mg		18 %
Total Carbohydrate 29.1g		9 %
	Dietary Fiber 7.6g	30 %
	Sugars, other 21.5g
Protein 22.8g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 336

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