<p>Heat the oil in skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicked from skillet, and set aside.</p>
<p> </p>
<p>Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils, broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.</p>
<p> </p>
<p>Return chicken to skillet. Cover, and continue cooking for 20 minutes. If the mixture becomes too dry, add another can of chicken broth.</p>
<p> </p>
<p>Stir in remaining ingredients except for lemon juice. Continue cooking for 10 minutes, or until lentil are tender. Stir in lemon juice, and serve.</p>
Chicken and Lentils
Yield
6 Servings
Preparation time
1 hour, 30 minutes
Ingredients
1 T Olive oil
2 lb Chicken breasts
1 Onion (finely chopped)
1 Carrot (finely chopped)
2 Garlic cloves (finely chopped)
3⁄4 c Lentils
1 cn Swanson Chicken Broth
1⁄2 t Salt
1 cn Tomato sauce (10 oz.)
1⁄2 t Rosemary
1⁄2 t Basil
1⁄2 t Lemon juice
2 T Chili powder
1 T Cumin
1 pk Goya Sazon
1 cn Rotel
Instructions
A hearty, tasty stew.