The Red Hot Chili Paper

Send us some "foodback"

Chicken Dijon
Chicken with Garlic
Chicken Burgers
Chicken Tagine
Chicken Paprikash
Garlic Chicken
Chicken Casserole
Chicken Parmesan
Baked Chicken
Dry Garlic Wings
Buffalo Wings
Greek Chicken
Baked Drums
Chicken Cacciatore
Champagne Chicken
Chicken Cakes
Chicken Garlic Pizza
Chicken in Filo
Chicken & Walnuts
Garlic Chicken Livers
Thai BBQ Wings
Chicken Panang
Turkey Kebabs
Orange Chicken
Crusty Chicken
Chicken Satay
Chicken Kabobs
Yogurt Chicken
Roast Chicken
Chicken Stew
Oriental Stir-Fry
Korean Chicken
Mint/Ginger Chicken
Pasta Pagoda
Turkey Chili w/ Beer
Grilled Turkey Breast
Tipsy Turkey
Turkey Pot Roast
Turkey Burgers
Turkey Meatloaf
Turkey Pot Roast II
Turkey Italiano
Duck/Raspberry Sauce
Goose/ White Wine
Roast Goose
Tyrolean Goose
Baked Wild Duck
Duck w/ Olives
Cornish Hens
Hens in Honey
X-Mas Goose
Duck Breast
Chicken Zucchini Stew


      3 to 4 pounds cooked broiler-fryer, boned, skinned
      1 16 oz. can tomatoes
      1 cup chicken broth
      1 green bell pepper, coarsely chopped
      2 garlic cloves, split
      4 small zucchinis, cut in 1/4" slices
      1/4 teaspoon fresh ground black pepper
      1/4 teaspoon salt
      1/4 teaspoon dried basil


    Break chicken into pieces. Drain liquid from tomatoes and pour into large saucepan;  chop tomatoes into quarters and reserve for later. To liquid in saucepan, add chicken  broth, green pepper and garlic. Place over high heat and bring to a boil. Reduce heat to  medium and cook 10 minutes. Add reserved chopped tomatoes, zucchini, pepper, salt and  basil; simmer until zucchini is tender, about 10 minutes. Reduce heat to low, add chicken  and cook 5 minutes more. Serve in shallow bowls.

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the