3 medium onions, sliced
2 tablespoons vegetable oil
1 broiler-fryer chicken (2.25- to 3-pound size), cut up
1 can (8 ounce size) tomato sauce
1 cup water
2 medium carrots, cut into 2-inch slices
2 teaspoons salt
1/2 teaspoon chili powder
1/2 cup bulgur or instant barley
3 medium sweet potatoes, cut into 1/2-inch slices
1 can (16 ounce size) garbanzo or kidney beans
1/2 pound pepperoni, cut into 1/2-inch slices, or fully cooked ham, cut up
Cook and stir onions in oil in Dutch oven until tender; remove onions. Brown chicken pieces in Dutch oven, addÂing more oil if necessary; drain.
Return onions to Dutch oven. Stir in tomato sauce, water, carrots, salt and chili powder. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
Stir bulgur into liquid in Dutch oven, lifting chicken if necessary. Add sweet potatoes and beans (with liquid). Heat to boiling; reduce heat.
Cover and simmer until sweet potatoes are tender, 25 to 30 minutes. Add pepperoni; heat until pepperoni is hot.
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