Recipe - Chunky Chicken Salad

3 Chicken legs
10 ounce Canned Chicken Broth;
Undiluted
6 Cloves Garlic; Minced
2 Onions; Chopped
1 Bay leaf
1 teaspoon Dried Thyme
1 teaspoon Dried Marjoram
1 teaspoon Dried Oregano
One half teaspoon Salt
One half teaspoon Pepper
One half cup Parboiled brown rice
2 Carrots; Peeled And Cubed
2 Parsnips; Peeled And Cubed
2 Sweet Potatoes; Peeled And
Cubed
2 cup Frozen Peas
One fourth cup Fresh Parsley; Chopped
Lemon Wedges

Remove skin and fat from chicken; split into drumsticks and thighs. In
large saucepan, bring broth and 7 cups water to boil. Add chicken, garlic,
half of the onions, bay leaf, thyme, marjoram, oregano, salt and pepper.

Reduce heat, cover and simmer for 20 minutes. Transfer chicken to cutting
board. Let cool slightly; remove meat from bones and dice.

Return bones to pot. Add rice, rutabaga and remaining onions; bring to
boil. Reduce heat and simmer, covered, for 15 minutes. Add carrots,
parsnips and sweet potatoes; simmer for about 10 minutes or until rice and
vegetables are tender. Discard bay leaf and bones.

Stir in chicken, peas and parsley; cook for 1 minute. Ladle into warmed
bowls and garnish with lemon wedges. Makes 10 servings.

PER SERVING: about 191 cal, 13 g pro, 3 g total fat ( 1 g sat. fat), 30 g
carb,5 g fibre, 32 mg chol, 390 mg sodium. % RDI: 6% calcium, 14% iron, 84%
vit A, 35% vit C, 23 % folate. CDA: 1 Starchy Foods + 1 Fruits + Vegs + 1
One half Protein Foods

Recipe by: Canadian Living, Feb'98

Posted to MCRecipe Digest V1 #994 by "Bob & Carole Walberg"
walbergr@mb.sympatico.ca on Jan 8, 1998