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Chicken Escabeche



Ingredients:
2 Tablespoon(s) olive oil; divided
1 yellow pepper; cut strips
1 red pepper; cut strips
1 lg red onion; cut rings
1/3 Cup(s) chicken breasts; cut strips
1 Cup(s) chicken broth
1 Allspice;
1 Teaspoon(s) rosemary
1 young artichokes
Directions: Sautee veggies in 1 tbs oil until tender. Press herbs into chicken. Remove veggies, add 1 tbs oil and sautee chicken pieces. When done, add broth and vinegar. Simmer a few minutes to blend. Add veggies and serve over rice or pasta.
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