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Ingredients1 h 10 m servings 195
Original recipe yields 6 servings
- Place chicken in a heavy saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until chicken is tender. Remove chicken from broth reserving 1/2 cup broth. Let chicken cool; bone and chop chicken. Set aside.
- Heat oil in a large heavy skillet over medium-high heat. Add onion, green pepper, red pepper, garlic, and cabbage; cook, stirring constantly, 3 to 5 minutes or until vegetables are crisp tender. Add tomato sauce, 1/2 cup reserved chicken broth, chopped chicken, and salt; bring to a boil. Reduce heat and simmer 20 to 25 minutes. Spoon over chopped lettuce or chopped cabbage or serve with crackers or tortillas.
- *Substitute 2 (9.75-ounce) cans chicken chunks for 2 bone-in chicken breast halves.
Per Serving: 195 calories; 10.8 8.9 16.3 39 501 Full nutrition
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