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from Lesley Pew - Lynn, MA
Remove the skin and bones from a kosher barbecue or rotisserie-cooked chicken and discard. Cut the meat into bite-size pieces. Cut the kosher salami into bite-size pieces. Core, seed, and chop the peppers. Remove the skin and ends of the onions and chop them. Generously spray a 12" skillet with garlic/olive oil cooking spray. Saute the peppers and onions until the onions are translucent. Add the chicken, salami pieces, and tomatoes in their juice. Mix well, and heat through. Pour in the brown rice pilaf and chicken broth. Season with the hot pepper sauce, salt, and black pepper. Cover and cook for 20 to 25 minutes, stirring occasionally, until the rice is cooked and the liquid is almost gone.
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