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A colorful, flavorful, easy-to-put together appetizer, sure to be enjoyed by all. Freezes well, too.
oil, for sautéing
1 onion, diced
1 green pepper, diced
1 red pepper, diced
1 large (14- to 15-ounce/415-gram) can mushrooms
1 teaspoon salt
1/8 teaspoon Pereg Black Pepper
1/4 teaspoon garlic powder
5 tablespoons oil
5 tablespoons Mishpacha Flour
2 cups Manischewitz Chicken Broth or other chicken soup or 2 cups water with 2 teaspoons chicken soup powder
2 – 2 and 1/2 cups cooked chicken pieces
8 ounces (225 grams) frozen peas (optional)
pitas, egg kichel, cream puffs, or baked pastry squares
In a large frying pan, heat oil for sautéing and sauté onion, peppers, and mushrooms until soft, approximately 10 minutes.
Add salt, pepper, and garlic powder and mix well. Transfer to a bowl.
In the same pan, stir together the flour and oil on a low flame until lightly browned. Take care that it should not burn.
Add soup slowly and mix constantly until it forms a paste.
Add chicken pieces and cook for 10 minutes.
Add onion, pepper, and mushroom mixture and stir just to combine and warm through.
Add peas, if desired, and cook for three minutes.
Serve over pita cut into triangular shape in the spirit of Purim (see photo), or any other base of your choice.
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