Rainman's Chicken Veghetti

Ingredients:

 1 Whole Chicken (4-5 Lbs)

 3 Cloves Garlic, finely diced

 1 Large Red Pepper, diced

 1 Large Onion, diced

 1 Large Green Pepper, diced

 1 Small Can (6 oz) Tomato Paste

 2 Medium Zucchini, diced

 1 Can (15 oz) Tomato Sauce

 2 Jalapeno Peppers

 1 Can (15 oz) Diced Tomatoes,
drained

 2 Large Carrots, diced

 1/2 Lb. Vermicelli (or Spaghetti)

 Seasoned Salt, Pepper, Olive Oil,
Butter

 1/3 Bottle good red wine
(Zinfandel)

 Dried Basil, Thyme, & Oregano

  

Procedure:

  1. Disjoint chicken into major pieces (legs, thighs, wings, breasts). Place pieces in approximately 4 Cups water, with a generous amount of salt and pepper. Save chicken back and neck to make stock. Bring chicken to a boil and cook for 10 minutes. Remove pieces and allow to cool, reserve water.
  2. When pieces are cool, remove meat from bones and shred into small pieces and reserve. Place chicken back, neck, and bones into reserved water, add another two cups of water. Bring to boil, add seasoned salt and pepper, and boil stock for at least 45 minutes, stirring every 15 minutes.
  3. While stock is boiling, dice the onion, red & green peppers, carrots, and zucchini. Seed the jalapenos and cut into a fine dice (remove inner white membranes if you don't want the heat, otherwise leave it in!).
  4. Remove stock from stove, and strain into glass containers for storage. Reserve about 2+ cups of stock for this recipe. Cover the remaining stock, place in the refrigerator, and use for other recipes.
  5. Heat a large pot over high heat. Add 2 Tablespoons olive oil, and 1 tablespoon butter to pot. Add jalapenos and onions, and carrots (in that order). Lightly season with seasoned salt and pepper, and cook until onions are translucent (about 5-6 minutes, stir every few minutes).
  6. Add green and red peppers, 1/2 teaspoon each of thyme and basil, 1 teaspoon oregano, and the chopped garlic. Stir and cook for another 5 minutes.
  7. Add zucchini and tomato paste. Stir together and cook until tomato paste begins to brown. Add red wine and allow to reduce for about 5 minutes. Add tomato sauce, shredded chicken, and 2+ cups of chicken broth, reduce heat to simmer. Re-season with seasoned salt and pepper. Cover and simmer for 30 minutes to allow flavors to blend.
  8. While sauce is simmering, bring 4 cups water and a little olive oil and salt to a boil. Add the pasta, return to a boil, and cook while stirring for about 5-8 minutes, until the pasta is al dente. Remove from heat, drain the pasta, and add to the pot with the sauce.

Make some garlic bread with my Garlic Butter, then EMAIL me and let me know how you liked it!