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South American Chicken

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Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄8 Teaspoon
  Kitchen bouquet/Browning sauce 1⁄4 Teaspoon
Directions

Heat oil in a large skillet over medium heat.
Add chicken pieces; cook until browned.
Set aside.
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.
Stir well.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Cook Time: 
30 Minutes

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