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Smothered Chicken With Peppers And Corn

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Ingredients
  Green peppers 2
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Corn
Interest: 
Healthy

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