CASPER
New member
1 chicken cut up, and cleaned
1/2 onion
1 medium red pepper
3 cloves garlic
3 tbs. olive oil
1 bay leaf
1 8 oz. can tomato sauce
1/2 jar Spanish olives stuffed with red peppers (4 oz.)
pinch of cumin (to taste)
1 tbsp. flour
salt (to taste)
2 cups of chicken broth
Put chicken in a plastic bag with the flour and coat it well. Add salt, to your taste, and brown it in the olive oil.
Remove the chicken from pan and sauté the onion, garlic, and red pepper in the same pan used to brown the chicken.
Return chicken to pan, add tomato sauce, bay leaf, pinch of cumin, olives, and the 2 cops of chicken broth. Let it simmer for 40 minutes.
Serve over white rice. This recipe can be done in the oven.
1/2 onion
1 medium red pepper
3 cloves garlic
3 tbs. olive oil
1 bay leaf
1 8 oz. can tomato sauce
1/2 jar Spanish olives stuffed with red peppers (4 oz.)
pinch of cumin (to taste)
1 tbsp. flour
salt (to taste)
2 cups of chicken broth
Put chicken in a plastic bag with the flour and coat it well. Add salt, to your taste, and brown it in the olive oil.
Remove the chicken from pan and sauté the onion, garlic, and red pepper in the same pan used to brown the chicken.
Return chicken to pan, add tomato sauce, bay leaf, pinch of cumin, olives, and the 2 cops of chicken broth. Let it simmer for 40 minutes.
Serve over white rice. This recipe can be done in the oven.
