Chicken And Shrimp With Feta Cheese
|Medium shrimp||1⁄2 Pound|
|Salad oil||1 Tablespoon|
|Broiler fryer||2 1⁄2 Pound, cut up|
|Onion||1 Medium, sliced|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||1 Tablespoon|
|Canned tomatoes||16 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Oregano leaves||1⁄2 Teaspoon|
|Feta cheese||1⁄2 Pound, broken into chunks|
1. Shell and devein shrimp.
2. In 5-quart Dutch oven over medium-high heat, in hot salad oil, cook chicken pieces until browned on all sides, removing pieces to bowl as they brown.
3. In drippings in Dutch oven, over medium-high heat, cook onion and garlic, stirring frequently, until tender. Stir in flour; cook 1 minute.
4. Return chicken to Dutch oven; add tomatoes with their liquid, water, salt, oregano leaves, and sugar; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until mixture thickens slightly.
5. Add shrimp to mixture in Dutch oven; cover and simmer 5 minutes or until shrimp and chicken are tender. Skim fat from liquid. Gently stir in feta cheese; heat through.