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Recipes from the Pantry

Chicken Paprika

Serves 4


1 quart canned chicken with broth
2 Tbsp dehydrated mushroom
2 Tbsp dehydrated tomatoes
1/4 cup dehydrated onion
1 Tbsp dehydrated bell pepper
1 1/2 Tbsp smoked paprika
Other Spices to Taste (pepper, basil, garlic powder, etc.)
Be careful adding salt as the canned chicken may already have salt.
Cooked brown rice, quinoa, noodles etc to serve with the chicken paprika.


Put all of the dehydrated vegetables and the spices in a pot.  Using the seal as a strainer, pour the broth from the chicken into the pot.  Stir and heat until a hard simmer or low boil.  Reduce heat to very low - cover - and cook for 10-15 minutes - or until the onion is done.  Add chicken and gently stir - trying to not disintegrate the chicken.

If you need to hold, just keep the lid on and keep low to lowest setting possible - stir occasionally.  Add a tiny bit of any liquid (broth/water/etc) if necessary.

Serve over grain or vegetable of choice.


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