Chicken and Stewed vegetables

  • 3 LBS boneless chicken breasts, cut into bite sized pieces
  • 1 medium Spanish onion, chopped
  • 1 green bell pepper, cut into bite sized pieces
  • 1 red bell pepper, cut into bite sized pieces
  • 1 large or 2 small zucchini, cut into bite sized pieces
  • 1 medium yellow squash, cut into bite sized pieces
  • 2 medium turnips, cut into bite sized pieces
  • 1 large parsnip, cut into bite sized pieces
  • 3 medium carrots, cut up
  • 1 small eggplant, cut up into bite sized pieces
  • 1 28 oz can diced tomatoes
  • 1 8 oz can mushrooms, stems & pieces, drained
  • 4 small Habanero peppers, sliced thin (optional)
  • 2 stalks celery, cut up
  • 2 cups kale, de-stalked and torn into small pieces
  • 1/4 cup chopped garlic
  • 1/4 cup Mrs. Dash Italian Medley
  • 1 cup water
  1. Combine all ingredients in a large 8 qt non-stick stock pot.
  2. Heat over medium flame till boiling. 
  3. Reduce heat and simmer 90 minutes, stirring occasionally. 
  4. If it begins to become too dry, add more water to prevent it from burning to the bottom of the pot, but not so much that it becomes soup.

Serve over rice or small pasta, if you are not concerned about carbs.

Serves 6-8 people

Chicken Vegetable Curry


  • 3 LBS boneless chicken breasts, cut up
  • 2 cloves garlic, chopped
  • 1/4 cup water
  • 2 8 oz cans tomato sauce
  • 11 oz culinary coconut milk (original, full fat)
  • 1 TBS fresh ginger, grated
  • 2 TBS Liquid Aminos or soy sauce
  • 4 TBS Caribbean style curry powder
  • 2 pinches crushed red pepper flakes (optional)
  • 2 cups kale, stalks removed, cut up
  • 3 celery stalks, cut up
  • 4 medium mushrooms, sliced
  • 1 small onion, cut up
  • 1 large (or 2 small) zucchini, cut up
  • 1 yellow squash, cut up
  • 1 sweet red pepper, cut up
  • 1 green bell pepper, cut up
  • 1 small to medium turnip, cut up
  • 3 medium carrots, sliced diagonally

  1. Combine chicken, garlic, and water, and simmer covered,in a very large stir fry pan until chicken is cooked.
  2. Stir in tomato sauce, coconut milk, ginger, Liquid Aminos, curry powder, and crushed red pepper flakes.
  3. Stir in kale pieces.
  4. Add remaining vegetables and stir till well coated.
  5. Simmer, covered, about 30 minutes, or until vegetables are tender.
  6. Serve over rice.

TIP: Selecting a wine for cooking

Always use a good quality wine when cooking and not "cooking wine". Be sure to taste some of the wine before you use it. If it's not fit to drink, it's not fit to cook with, either.

Cooking wine is usually a poor quality wine, with a lot of salt added to it, to prevent anyone from being able to drink it. It's the reason why most supermarkets can sell it, without a liquor license, even to children, without violating any laws. It's that horrible! Don't buy it!

If you decide you would rather not use wine in a recipe that calls for it, or you just don't have any on hand, you can usually substitute a fruit juice in its place. Just remember to use a bit less, since it won't evaporate as much as wine, due to not having any alcohol in it. A good rule of thumb is to replace red wines with cranberry juice and white wines with apple juice.