CASPER
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Portuguese Chicken Breast Recipe
This recipe belongs to Madelyn
2-whole chicken breasts, skin-off, deboned, cut in half
5 OR 6 POTATOES PEELED & QUARTERED
1 ONION [ THINLY SLICED]
4 CARROTS PEELED CUT IN LARGE CHUNKS
1 CUP WHITE WINE OR WHITE ZINFANDEL
2 TO 3 CANS [8 OZ. ] TOMATO SAUCE
1 TO 2 BAY LEAFS
1 TO 2 TBSP. HOT CRUSHED PEPPERS [WET]
1 TBSP. MINCED GARLIC
2 PACKS AZAFRAN [OPT.]
SALT AND PEPPER TO TASTE
½ TSP. OF THE FOLLOWING:
ITALIAN
MARJORAM
THYME
PARSLEY
RED PEPPER FLAKES
BASIL
This is a stove top recipe. Brown chicken first then add in the rest of the ingredients and cook until the veggies are done.
Despite the name, azafran is not the same as saffron, which is an expensive spice derived from the crocus plant in the iris family. (Saffron can be substituted for azafran, though: use 1 pinch of saffran for 2 tablespoons of azafran). Azafran is commonly sold in Latin American markets and specialty herb stores. It can also be ordered by mail. It is best stored in a cool dark place and will last several months in a sealed plastic or glass container. From "Native American Cooking," by Lois Ellen Frank
This recipe belongs to Madelyn
2-whole chicken breasts, skin-off, deboned, cut in half
5 OR 6 POTATOES PEELED & QUARTERED
1 ONION [ THINLY SLICED]
4 CARROTS PEELED CUT IN LARGE CHUNKS
1 CUP WHITE WINE OR WHITE ZINFANDEL
2 TO 3 CANS [8 OZ. ] TOMATO SAUCE
1 TO 2 BAY LEAFS
1 TO 2 TBSP. HOT CRUSHED PEPPERS [WET]
1 TBSP. MINCED GARLIC
2 PACKS AZAFRAN [OPT.]
SALT AND PEPPER TO TASTE
½ TSP. OF THE FOLLOWING:
ITALIAN
MARJORAM
THYME
PARSLEY
RED PEPPER FLAKES
BASIL
This is a stove top recipe. Brown chicken first then add in the rest of the ingredients and cook until the veggies are done.
Despite the name, azafran is not the same as saffron, which is an expensive spice derived from the crocus plant in the iris family. (Saffron can be substituted for azafran, though: use 1 pinch of saffran for 2 tablespoons of azafran). Azafran is commonly sold in Latin American markets and specialty herb stores. It can also be ordered by mail. It is best stored in a cool dark place and will last several months in a sealed plastic or glass container. From "Native American Cooking," by Lois Ellen Frank
