Check out my drool worth CHICKEN VEGGIE SAUCE recipe for fresh seasonal INSPIRATION. If you haven’t enjoyed this delightful, tasty chicken sauce meal before, it’s best you start now. This recipe can be mixed and matched with any veggie combination but I absolutely love this combo and have been using it for quite a while. It is also important to properly season and spice the chicken when cooking, it adds extra flavor to the sauce. Its best served as a perfect with rice and is certainly recommended for you!
Cooked chicken and its broth
3 tbs of margarine
¼ cup of olive oil
½ cup of ketchup
1 onion bulb
3 jalapeño peppers (chopped) or any hot pepper
3 large carrots (chopped in chunks)
4 stalks of leeks (chopped)
2 large green peppers (chopped)
2 tsp curry powder
Corn starch (thickener)
In a sauce pan, add the oil and margarine, allow heating up.
Add the chopped onions and the ketchup.
Add the jalapeño peppers and curry powder.
Stir and let it boil for a while; stir occasionally until the color begins to get a little darker.
Pour in the broth and the chicken.
Add some dashes of Worcestershire sauce.
Add the carrots, leeks, green peppers and bring it up to a boil.
Dissolve the corn starch in water and pour into the boiling sauce.
Add knorr and salt to taste.
Turn off the heat and serve on hot cooked rice.
NOW, YOU JUST NEED TO SHARE THE EXPERIENCE!