Smothered Chicken with Peppers and Corn
|Olive oil||2 Tablespoon|
|Boneless, skinless, whole chicken breasts||2 , cut in half to yield 4 pieces|
|Garlic||1 Clove (5 gm), minced|
|Ripe tomatoes/Canned drained tomatoes||1 Cup (16 tbs), skinned and chopped|
|Chopped fresh sage/1/4 teaspoon ground sage||1 Teaspoon|
|Chopped fresh oregano/1/2 teaspoon dried oregano||1 Teaspoon|
|Fresh ears of corn||4 , husked, each ear broken into 2 pieces|
|Hot cooked rice||1 Cup (16 tbs) (Plain Cooked Rice Served As An Accompaniment)|
Seed the peppers and cut them into chunks.
Heat the oil in a large Dutch oven (or other flameproof casserole that can be used on the range top) and stir-fry the peppers for no more than 2 minutes.
They should still be crisp.
Remove and reserve the peppers.
Preheat the oven to 400° F.
Fry 2 chicken pieces in the oil until they are lightly brown on both sides.
Do the same with the rest of the chicken.
Put all the chicken back in the Dutch oven; add the garlic, tomato, sage, oregano, salt, and pepper.
Bring the ingredients to a boil.
Cover and bake the casserole in the middle of the oven for about 20 minutes, until the chicken is almost cooked through.
Add the corn, bring the stew to a boil on the range top, and return it to the oven, covered, to cook for 8 to 10 minutes.
Stir in the reserved peppers and serve with rice.