Tibetan chicken thukpa
Chicken second courses
Armenian cuisine
The best thing about this is the cook time which is under 15 minutes. I made this on a balmy September night, when I discovered that I had some leftover chicken stock (with a wee bit of cooked chicken pieces in it), a capsicum and a couple of beans. My mind was not up to making anything complicated, and after a while I realized, neither was my larder.
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