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Pepper Pot

  • 1/4 pound butter
  • 1 clove garlic, cut fine
  • 2 cups celery, diced
  • 1 cup Spanish onion, diced
  • 1 cup leeks (rings)
  • 2 medium-sized sweet green peppers, diced
  • 3/4 cup rice, yellow
  • 1 teaspoon chili powder
  • 1 teaspoon Spanish pepper
  • 6 quarts chicken stock
  • Salt to taste
  • 2 cups white meat of chicken, cut in julienne
Place butter in pot; add garlic and diced vegetables; saute slowly but do not brown. Wash rice thoroughly and add to vegetables; cover and simmer slowly for 15 minutes; then add chili powder and Spanish pepper, mixing well together. Add 2 quarts of the chicken stock, cook slowly until thoroughly done; add remaining 4 quarts of chicken stock; season with salt to taste and bring to the boiling point. At time of serve add julienne of chicken and serve very hot. This recipe makes 5 quarts of soup.
Submitted by Cassyjean - Torrington, CT May 24, 2009 26 min 15 min 41 min
Recipe Rascal