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CHICKEN MULLIGATAWNY

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Course Soups
Servings
people
Ingredients
  • 1 tblsp clove, minced
  • 1 large cream of chicken soup (10.75)
  • 2 stalks Rotel tomatoes
  • 3 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 2 medium can of chili ready/style diced tomatoes
  • 1 1/2 tsps black beans drained and rinsed (15oz) 1 can (10oz) green enchilada sauce
  • 1/2 tsp honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • 1/2 tsp of Zataran's Spanish Rice
  • 1/2 tsp chopped celery
  • 6 cups scalded canned milk
  • 1/2 cup chicken broth (14oz)
  • 12 ounces Can of Enchilada Sauce
  • 1 Cup powdered sugar
  • tblsp Topping:
  • 1/4 tsp salt
  • 1/4 tsp of Bush's Black Bean Fiesta Grillin' Beans
Course Soups
Servings
people
Ingredients
  • 1 tblsp clove, minced
  • 1 large cream of chicken soup (10.75)
  • 2 stalks Rotel tomatoes
  • 3 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 2 medium can of chili ready/style diced tomatoes
  • 1 1/2 tsps black beans drained and rinsed (15oz) 1 can (10oz) green enchilada sauce
  • 1/2 tsp honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • 1/2 tsp of Zataran's Spanish Rice
  • 1/2 tsp chopped celery
  • 6 cups scalded canned milk
  • 1/2 cup chicken broth (14oz)
  • 12 ounces Can of Enchilada Sauce
  • 1 Cup powdered sugar
  • tblsp Topping:
  • 1/4 tsp salt
  • 1/4 tsp of Bush's Black Bean Fiesta Grillin' Beans
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mulligatawny, (which literally means pepper water), is an English interpretation of an Indian dish
  2. It has seemingly limitless versions, but most have curry and a bit of chicken
  3. 1
  4. Heat oil in a Dutch oven over medium-high heat
  5. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes
  6. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes
  7. Add broth and rice; bring to a boil
  8. Reduce heat to a simmer and cook, uncovered, for 12 minutes
  9. 2
  10. Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more
  11. Stir in Half and Half and return to a simmer
  12. Remove from the heat; stir in lemon juice, salt and pepper
  13. Garnish with almonds (if using)
  14. Tips & Notes Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat
  15. Substitute regular curry powder for a milder soup
  16. To toast chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes
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