South American Chicken
|Vegetable oil||2 Tablespoon (For Conventional Method)|
|Whole chicken breasts||1 Pound, skinned and boned (2 Pieces)|
|Onion||1 Medium, chopped|
|Celery ribs||2 , chopped|
|Low sodium tomato soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Ground nutmeg||3⁄4 Teaspoon|
|Shredded raw potatoes||2 1⁄2 Cup (40 tbs)|
|Shredded raw carrots||1 Cup (16 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Kitchen bouquet/Browning sauce||1⁄4 Teaspoon|
Heat oil in a large skillet over medium heat.
Add chicken pieces; cook until browned.
Add onion and celery to skillet; cook over medium-high heat until onion is soft.
Stir in soup and nutmeg.
Bring to a boil.
Remove and reserve 1/2 cup soup mixture.
To remaining soup mixture in skillet, add potatoes, carrots, orange juice, salt and pepper.
Turn into a greased 13x9x2-inch baking dish.
Top with chicken.
Spoon reserved 1/2 cup soup mixture over chicken.
Bake in a preheated 375-degree oven for 30 minutes, or until chicken is tender.