Instant pot cabbage with ground chicken

 I found this recipe from pinterest. Here is the link, https://glutenfreehomemaker.com/instant-pot-unstuffed-cabbage/ 

I made some changes please click the link for original recipe.  I love the result! It is a great recipe with my changes.

Ingredients

• 2 pounds ground beef or turkey
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 fresh tomatoes chopped
• 1 spoon can tomato sauce
• 1 spoon hot pepper paste (optional)
• 1 spoon tyme
• 1/4 cup chicken broth
• salt and pepper to taste
• 1 medium head green cabbage, chopped very thin sliced
  

  Instructions

  1. Set to saute option on the instant pot, saute the ground beef and onion until the meat is no longer pink. Add the garlic and saute about one more minute.
  2. Stop the saute option. Add the tomatoes, tomato sauce, hot pepper paste, broth, thyme, salt, and pepper. Stir to combine.
  3. Place the copped cabbage on top, but be sure not to overfill the pot. Leave some out if it reaches the max line.
  4. Cover and cook on high for 3 minutes then quick release. Stir and add cooked rice noodle and serve.

  Stovetop

  1. Follow instructions above but place ingredients in a large pot on the stove. Cover and simmer until the cabbage is tender, about 30 minutes.

Roasted Chicken Spread

The Costco has a great cookbooks. I have been cooking recipes from those cookbooks and I always have a successful dishes. I tried their Roasted Chicken Spread. It was so good and I have to add to my recipes. I made some changes I used mayonnaise instead of heavy cream and sour cream. Here is the link for original recipe, http://www.costcoconnection.com/connection/2010cb?pg=44#pg44

2 Jalapenos
2 Garlic cloves
1/4 cup fresh cilantro
1/1/2 tablespoon lime juice
1/4 teaspoon cayenne papper
1 teaspoon paprika
1 pound roasted chicken breast
3 tablespoon mayonnaise
salt and pepper


In a food processor, combine jalapenos, garlic, cilantro, lime juice, cayenne pepper, and paprika chop well but do not puree
Cut chicken into 1 to 2 inches pieces. Add to the food processor with mayonnaise and pulse slowly. Season with salt and pepper. 

Savory Yogurt Chicken Recipe

I found this recipe from online. I make some changes sometimes but I used the recipe as it is this time.  Here it is the website,
http://www.sixsistersstuff.com/2011/10/savory-yogurt-chicken-breasts-recipe.html
It was very moist inside and crisp outside and delicious. I will use this recipe again and again :)

Ingredients
1 cup bread crumbs
2 Tbsp. dried onion flakes
1 tsp.seasoned salt
1/4 tsp. dried Thyme
8 ounces plain Yogurt
2 tsp. sesame seeds
1/4 cup grated Parmesan cheese
1 tsp. garlic powder
1/4 tsp. crushed oregano
1/4 cup margarine, melted
4 boneless chicken breasts
Preparation:
In a Pie Plate stir together bread crumbs, Parmesan cheese, onion, garlic powder, seasoned salt, oregano, thyme and pepper. Rinse chicken and pat dry. Coat chicken with yogurt and roll in crumb mixture. Place chicken meaty side up in a lightly greased 15x10x1" baking pan. Drizzle margarine on top of chicken. Sprinkle chicken with sesame seeds. Bake uncovered in a 375° oven for 45 to 55 min. or until chicken is not pink on the inside.

Chicken Pastitsio

I came back running 8K race. It called Jingle bell all the way. It was a fun race. I was hungry but I didn't want to eat outside this time for a change. I had still energy to cook something and I was searching to find something rich. I found this recipe called chicken pastitsio. It is a Greek dish.
The cookbook called best -ever chicken, published by HH. I made some changes recipe didn't have eggplant but I added eggplant. It wasn't easy recipe especially, after running 5 miles but I cooked it anyway. I was very happy about it. It was delicious.

Preheat the oven to 425 degrees F.

Baking time: 30-35 minutes

Ingredients:

• 1 tbsp olive oil
• 1 lb ground chicken
• 1 large onion, chopped
• 2 garlic cloves, minced
• coarse salt and ground black pepper
• 5 tbsp tomato paste
• 1-1/4 cup red wine or beef stock
• 1 tsp ground cinnamon (use less if you like)
• 1big eggplant cut slices-grill both sides.
• 2-1/2 cups cooked tubular pasta (macaroni, penne etc.)
• 1-1/4 cup milk
• 2 tbsp butter
• 4 tbsp all-purpose flour
• 1/4 tsp grated nutmeg
• 2 tomatoes, sliced
• 4 tbsp whole wheat breadcrumbs
• chopped fresh parsley (for garnish)

1. Preheat the oven to 425 F and if you wish line a wide casserole dish with foil for easy clean up. Heat oil in a large shallow skillet, on medium high heat, and cook the ground chicken, onion and garlic. Season the mixture with salt and pepper. Keep cooking, stirring occasionally, until lightly brown in colour. Stir in the tomato paste, red wine and cinnamon. Add a bit more liquid if needed. Once everything is cooked through turn the heat off.
 2. To make the béchamel sauce, pour in the milk, butter and flour into a saucepan. On medium heat, whisk the ingredients together until thick and smooth. Add in the nutmeg and season with salt and pepper to taste.
3. Layering the casserole: Put grilled eggplants slices bottom of the pan.  Ladle the chicken sauce into the bottom of the casserole dish, then layer on the cooked pasta on top, then finally pour on the béchamel sauce. Place the sliced tomatoes evenly over top of the béchamel covered pasta, sprinkle the breadcrumbs on top, drizzle with a little bit of olive oil and place in the oven to bake for 30-35 minutes. Serve immediately.

Whole Chicken Crock Pot Recipe

My mother in law visiting so I cooked her favorite dishes. That's why I didn't post new recipes for a while. I decided to cook something different and easy today. I set up my slow cooker with whole chicken. It is very easy:) I found the recipe from online. Here it is website,   http://www.food.com/recipeprint.do?rid=33671.

Ingredients

4 teaspoons salt ( per recipe reviews, 2 tsp is better)
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chickens ( with pop-up timer if possible)
1 cup chopped onions (optional)

Directions

In a small bowl, combine the spices.
Remove any giblets from chicken and clean chicken.
Rub spice mixture onto the chicken.
Place in resealable plastic bag and refrigerate overnight.( It is not necessary )
When ready to cook, put chopped onion in bottom of crock pot.
Add chicken. No liquid is needed, the chicken will make it's own juices.
Cook on low 4-8 hours.

Slow cooked spiced chicken with vegetables

I inspired this recipe from Cooking Light cookbook. The recipe is called Spiced Chicken and Barley but I made a lot of changes so it became my recipe. I used slow cooker. I love the combination of vegetables and also  spices covered with the chicken so it was so flavorful.

Ingredients

1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon dried mint flakes
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
2 chicken breast cut chunks
1 tbsp vegetable oil
Cooking spray
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 small can corn
1 sweet potato chopped
1 potato chopped
4 carrot chopped
1 tablespoon low-sodium soy sauce
 1 cups low-salt chicken broth
1 small can cannelloni  beans
1 (14.5-ounce) can tomato sauce
6 tablespoons chopped green onions ( optional )
Preparation Method
Combine the first 7 ingredients in a small bowl, and rub chicken with half of spice mixture.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook until chicken is browned. Remove the chicken from the skillet. Put in the Slow cooker.
Mix onion, red bell  pepper, potato, sweet potato, carrot, corn and beans in a big bowl. Add salt and mix with rest of the spice mixture.
Add  all the mixed vegetables to the slow cooker top of the chicken. Add chicken broth, tomato sauce and soy sauce top of the vegetables.
Set slow cooker low 8 hours. Serve with chopped green onions.

Spicy chicken & vegetable hotpot

 This recipe is from cookbook called Perfect Mexican. The recipe used pork but I used chicken. Also, I didn't use chorizo sausage. I wasn't sure about using cinnamon stick but used it and loved the taste and smell.

ingredients

SERVES 4

plain flour, for coating
450 g/1 lb boneless chicken, cut into 2.5 cm/1 inch cubes
1 tbsp vegetable oil
225 g/8 oz chorizo sausage, outer casing removed,
cut into bite size chunks ( I didn't use it )
1 onion, coarsely chopped
4 garlic cloves, finely chopped
2 celery stalks, chopped
1 cinnamon stick, broken
2 bay leaves
2 tsp allspice
2 carrots, sliced
2-3 fresh red chillies, deseeded and finely chopped
6 ripe tomatoes, peeled and chopped
1 litre/32 fl oz pork or vegetable stock
2 sweet potatoes, cut into chunks
corn kernels, cut from 1 ear fresh sweetcorn
1 tbsp chopped fresh oregano
salt and pepper
fresh oregano, to garnish

Preparation method

Season the flour well with salt and pepper and toss the pork in it to coat. Heat the oil in a large, heavy-based saucepan or ovenproof casserole. Add the chorizo and lightly brown on all sides. Remove the chorizo with a slotted spoon and set aside.

Add the pork, in batches, and cook until browned on all sides. Remove the pork with a slotted spoon and set aside. Add the onion, garlic and celery to the pan and cook for 5 minutes, or until softened.

Add the cinnamon, bay leaves and allspice and cook, stirring, for 2 minutes. Add the pork, carrots, chillies, tomatoes and stock. Bring to the boil, then reduce the heat, cover and simmer for 1 hour, or until the pork is tender.

Return the chorizo to the pan with the sweet potatoes, corn, oregano and salt and pepper to taste. Cover and simmer for a further 30 minutes, or until the vegetables are tender. Serve garnished with oregano.

Curried Chicken with Cauliflower

This recipe is from food network. The recipe used slow cooker. I used dutch oven. I added 1 can tomato sauce.   I changed the cooking direction. http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooked-curried-chicken-with-cauliflower-recipe/index.html

Ingredients

3 tablespoons canola oil
6 cloves garlic, minced
2-inch piece fresh ginger, minced
1 or 2 tbsp curry paste
2 cups chicken broth,
low-sodium canned, or homemade
1 can tomato sauce
2 cups whole milk plain yogurt
(I  used fat free yogurt )
1  chicken breast cut chunks.
1 1/2 tablespoons kosher salt
Freshly ground black pepper
1  cup red lentils,
1 head cauliflower, broken into large florets
1 (16-ounce) cans chickpeas, drained and rinsed
1 bunch fresh mint or cilantro leaves, chopped
1 lemon, cut in wedges

Directions

Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add chicken and cook 5 more minutes. 

Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a dutch oven. 

Whisk the yogurt into the liquid. Add tomato sauce and lentils.Cook 10 minutes.

Add  cauliflower and chick peas and  salt to the dutch oven. Simmer almost 1 hour stirring ones in a while.
 Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.

Chicken and bean bake

This recipe is from cookbook called Low fat low cholesterol Anne Sheasby . This cookbook is my favorite these days. I added zucchini to this recipe and used chicken instead of turkey.  I found this recipe for  the company potluck. I like the taste. I hope my coworkers like it.

Ingredients

1 medium eggplant, thinly sliced
1 zucchini, thinly sliced
1 tbsp olive oil, for brushing
1 lb chicken breast, diced
1 medium onion, chopped
14 oz chopped tomatoes
15 oz can red kidney beans,drained
1 tbsp paprika
1 tbsp dried thyme
1 tsp chili sauce
1 1/2 cup plain yogurt
1/2 tsp nutmeg
salt and pepper
garnish with parsley
Preparation Method 
Preheat  the oven to 375F. Brush a nonstick pan with oil and cook the eggplant and zucchini in batches,turning once, until golden.
Remove the eggplant and zucchini, add the chicken and onion to the pan , then cook until lightly  browned. Stir in the tomatoes, beans, paprika, thyme, chili sauce and salt and pepper. In a separate bowl, mix together the yogurt and ground nutmeg.
Layer the meat and eggplant, zucchini in an ovenproof dish, finishing with eggplant. Spread over the yogurt and bake for 50-60 minutes.

  

Vegetable chili with chicken

I found this recipe from cookbook called What's cooking one pot. It was vegetable dish but I added chicken.
Everyone knows Jeremy is running so I try to make dishes that good for runners. He loved this recipe:) I made some changes when I prepare so I wrote down with my changes.

Ingredients

1 chicken  breast cut chunks

2 eggplants cut into thin slices
1 tbsp olive oil
1 large yellow onion finely chopped
2 red bell peppers, finely chopped
4 garlic cloves, finely chopped 
1 big tomatoes chopped 
1 can 12 oz tomato souce
1 tbsp mild chili
1/2 tsp ground cumin
1/2 tsp dried oregona
salt and pepper 
2 small zucchini, quartered lengthwise and sliced 
14 oz canned kidney beans, drained and rinsed
1 cup chicken stock
1 tbsp tomato paste
6 scallions, finely chopped
Preparation Method
Heat the oil in a large pan. Add the chicken cook 5 minutes until water absorb and chicken little pink. 
Add the onion and garlic cook  for 3-4 minutes or until the onion is just beginning to color.
Add the chili powder, cumin and oregano. Season to taste with salt and pepper. 
Add tomato sauce, tomatoes and tomato paste and bring the boil.
Add the zucchini,eggplant, kidney beans, red bell pepper. Stir in the chicken stock. Return toa boil, then cover the pan and continue simmering for 45 minutes, or until the vegetables are tender.
Ladle inti warm bowls and top with chopped scallions. 

 




 

Spicy cilanto chicken

This recipe is from cookbook called 1000 low fat. The marinate is very flavorful. It was juice and so delicious.
Ingredients

4 skinless boneless chicken breast portions
2 garlic cloves, peeled
2 fresh chile, deseeded
3/4 inc piece of fresh ginger root
4 tbsp chopped fresh cilantro
rind of 1 lime finely grated
3 tbsp lime juice
2 tbsp light soy sauce
1 tbsp superfine sugar
1 1/2 cup coconut milk
Preparation Method
Using a sharp knife , cut 3 deep slashes into the skinned side of each chicken breast portions. Place them in a single layer in a wide , nonmetallic dish.
Put garlic, chile, ginger, cilantro lime rind and juice, soy sauce, sugar and coconut milk in a food processor and process to a smooth puree.
Spread the puree over both sides of the chicken portions, coating them evenly. Cover the dish with plastic wrap and set aside to marinade in the refrigrator for about 1 hour.
Lift the chicken form the marinade, drain off the excess, and place in a broiler pan. Cook under a preheated broiler for 12-15 minutes until thoroughly and evenly cooked.
Meanwhile, place the remaining marinade in a pan and bring to a boil. Lower the heat and simmer for several minutes to thoroughly. Remove the pan from the heat.
Place chicken breasts portions on a warmed individual serving plates and pour over the sauce. Serve with boiled rice.

Spicy Lentil Soup with chicken

This recipe is cookbook called 1000 low fat.  I use often this cookbook these days. I added chicken to this recipe. It was very tasty.
 Ingredients 

1/2 cup red lentil
1 chicken breast chopped finely
2 tsp vegetable oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
2 tbsp tomato paste
4 cups chicken stock
12 oz can corn, drained
Cilantro
salt and pepper
Preparation method
Rinse the red lentils thoroughly under cold running water. Drain well and set aside.
Heat the oil in a large nonstick pan and fry the onion  and garlic gently until soften.
Add chicken and cook 5 minutes and then stir cumin, coriander, garam masala, tomato paste and 4 tbsp of the stock. Mix well and simmer gently for 2 minutes.
Add the lentils and pour in the remaining stock. Bring to a boil, reduce the heat, cover and simmer for 1 hour until the lentils are tender. Stir in the corn and heat  through for 5 minutes, Season with salt and pepper.

Sprinkle cilantro and serve with warmed pitas.

Golden Glazed Chicken

I found this recipe cookbook called 1000 low fat.  It is amazing delicious. It is juicy and great taste. We loved it.
Ingredients

2 skinless boneless chicken breast portions
1/2 tsp ground turmeric
1 tbsp wholegrain mustard
1/2 cup orange juice
1 tbsp honey
2 tbsp vegetable oil
1 cup rice
1 orange
salt and pepper
fresh mint springs


Preparation Method
With a sharp knife,mark the surface of the chicken breast portions in a diamond pattern and place in a single layer a shallow dish.
Combine the turmeric,mustard,orange juice and honey and pour the mixture over the chicken. season with salt and pepper to taste. Chill over night.
Lift the chciken from the marinade and reserve the marinade.
heat the oil in a wide pan,add the chicken, saute  until golden turning once. Drain off any excess oil. Pour the marinade into the pan, cover and simmer for 10-15 minutes until chicken is tender.
Cook the rice in lightly salted boiling water for 15 minutes until tender, then drain well. Finely grate the orange rind and stir into the rice with the mint.
Garnish with chopped romaine, grated carrot, chopped scallions salad.   Pour lemon olive oil dressing top of the salad.

Larp oh Chiang Mai

Today is 4th of July. Happy 4th of July everyone:) I should be cooking American cuisine today but I cook Thailand food instead. This recipe is cookbook from called The food and cooking of Thailand. We love this dish and make it very often. It is like chicken salad and very light.

Ingredients:

450 g/1 lb minced (ground) chicken

1 lemon grass stalk, root trimmed

3 kaffir lime leaves, finely chopped

4 fresh red chilies, seeded and chopped

60 ml/4 tablespoons fresh lime juice

30 ml/2 tablespoons Thai fish sauce

15 ml/1 tablespoon roasted ground rice

2 scallions (spring onions), finely chopped

30 ml/2 tablespoons fresh coriander (cilantro) leaves

Thinly sliced kaffir lime leaves, mixed salad leaves and fresh mint sprigs, to garnish

 Preparation Method

Heat a large, non-stick frying pan. Add the minced chicken and moisten with a little water. Stir constantly over a medium heat for 7-10 minutes, until it is cooked through. Remove the pan from the heat and drain off any excess fat. Cut off the lower 5 cm/2 in of the lemon grass stalk and chop it finely.

 Transfer the chicken to a bowl and add the chopped lemon grass, lime leaves, chilies, lime juice, fish sauce, roasted ground rice, scallions and coriander. Mix thoroughly.

 Spoon the chicken mixture into a salad bowl. Sprinkle sliced lime leaves over the top and garnish with salad leaves and sprigs of mint.

 

Chicken Curry

I inspired this recipe from cookbook called 1000 low fat recipes.  I don't post recipes very often these days.  but we loved this recipe. I had to post it. It was very delicious so I didn't want to forget it. .

Ingredients

1 tbsp vegetable oil

1 small onion

2 garlic gloves
1 small piece ginger root

2 large ripe tomatoes small chopped

I can tomatoes sauce

2 carrot diced

2 celery stalk sliced

2/3 cup chicken stock

1 tbsp medium red curry paste

1 tsp ground coriander

14 oz /400gr can garbanzo beans

2 chicken breast cut large chunks

4 tbsp fresh cilantro

Salt and pepper

Steamed basmati rice

Preparation method

Heat the oil in a large pan add the onion, garlic and ginger. Cook 4 minutes until softened. Add celery and carrot. Cook 4 more minutes. Add the chicken cook 5 minutes.

Add the tomatoes, tomatoes sauce and chicken  stock cook 3 minutes.

Put curry paste, ground coriander and beans cook 15 minutes. 

Remove from heat and stir cilantro.

Marinated chicken with yogurt

My inspiration about this recipe is from cookbook called Great taste low fat Chicken breasts. I marinated chicken breasts 8 hours. It was very delicious.

Ingredients
1/2 cup plain yogurt
1/4 cup fresh chopped parsley
1 tbsp olive oil
1/2 tsp grated lime zest
1/4 cup fresh lime juice
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground ginger
salt and pepper
2 chicken breast cut each breast two pieces

Preparation Method
In a large bowl, put all the ingredients except chicken. Mix them well. Add the chicken toss well. Marinate in the refrigerator at least 2 hours.
Preheat the broiler and broil each side 10 minutes or the chicken cooked through.

Vegetable soup with chicken

I inspired this soup recipe from cookbook called 400 Soups. I used chicken and added different vegetables.  It is easy to make it and very satisfying soup.

Ingredients
 1 chicken breast chopped small pieces

 1 onion chopped
3 garlic cloves chopped
1 zucchini chopped
2 carrot  chopped
2 celery stalk chopped
1 potato chopped
1 tomato chopped
1 can tomato sauce
1 can chicken stock
salt and pepper
1/4 cup shredded fresh basil

Preparation Method
Heat the oil in a large pan ,add the onion and garlic cook for about 5 minutes and then add the chicken cook 5 more minutes.
Stir all the vegetables and chicken stock and tomato sauce. Bring to the boil, lower the heat, half cover the pan and simmer gently  for about 15 minutes or until the vegetables are just tender. Add more stock  or water if necessery.
Remove the pan from the heat and stir the basil. Taste for seasoning. 

Potato & Vegetable Curry with chicken

This recipe is from cookbook called What's cooking one pat by Tom Kitch. I added chicken and butternut squash and cook it in the slow cooker.
Ingredients

I lb chicken breast cut into large pieces
4 T. vegetable oil
1 butternut squash cut into large chunks
1 ½ lb. waxy potatoes, cut into large chunks
2 onions, quartered
3 garlic cloves, crushed
1 tsp. garam masala (or curry powder)
1/2 tsp. ground turmeric
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 tsp. grated fresh ginger root
1 fresh red chili, chopped
8 oz. cauliflower florets
4 tomatoes, peeled and quartered
2 T. chopped fresh cilantro
1 1/4 c. vegetable stock
shredded fresh cilantro, to garnish   

Preparation method
Heat the vegetable oil in a large heavy pan or skillet. Add chicken and cook it. Add the potato chunks, butternut squash, onions, and garlic and fry over low heat, stirring frequently, for 2-3 minutes until the onions are beginning to soften. Add the garam masala, turmeric, ground cumin, ground coriander, ginger, and chile to the pan, mixing the spices into the vegetables until they are well coated. Cook over low heat, stirring constantly, for 1 minute. Add the cauliflower, tomatoes, chopped fresh cilantro, and vegetable stock to the curry mixture. Cook the potato curry over low heat for 30-40 minutes or until the potatoes are tender and completely cooked through. Garnish the potato curry with fresh cilantro and serve with plain boiled rice or warm Indian bread.

Honey and orange glazed chicken

 This recipe is from cookbook called best ever Chicken editer Linda Fraser.


Ingredients

      1 lb chicken breast
      1 tbsp oil
      2 scallions
      1 clove garlic, crushed
      3 tbsp honey
      1/4 cup orange juice
      1 orange, peeled & segmented
      2 tbsp soy sauce
      fresh parsley chopped

Preparation Method
Preheat oven to 375 degrees. Put chicken in shallow roasting pan. Fry scallions & garlic in oil 2 min. Add honey, juice, orange segments & soy sauce. Stir well until honey has dissolved. Pour sauce mixture over chicken. Bake uncovered 45 min, basting with glaze once or twice until chicken is cooked through. Cut slices and garnish with parsley.

Chicken with red bell pepper in green coconut sauce

This recipe is from cookbook called Asian hot & spicy. Recipe didn't have red bell pepper and onion. Also, I used basil instead of cilantro. We love coconut curry paste sauce. I make with different vegetables.

Ingredients
1 can coconut milk
1 tbsp green curry paste
1tbsp fish sauce
1 lime juice
1 onion sliced
1 red bell pepper chopped
1 lb chicken breast cut in to small pieces
steamed jasmine rice
1 cup fresh basil leaves  fro garnish


Preparation Method
In a sauce pan over low heat, combine coconut milk, curry paste lime juice, fish sauce. stir until heated through, about 5 minutes, do not boil. Add chicken and cook about 5 minutes and add bell pepper and onion cook about 20 minutes. Serve hot with steamed jasmine rice. Garnish with basil leaves.