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Chicken With Spanish Garden Vegetables

Global.Potpourri's picture
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Broiler-fryer chicken 3 Pound, cut up
  Olive oil/Vegetable oil 2 Tablespoon
  Water 1⁄3 Cup (5.33 tbs)
  Onion 1 Medium, cut into 8 wedges
  Garlic 1 Clove (5 gm), chopped
  Dried basil leaves 1⁄2 Teaspoon
  Cauliflower head 1⁄2 Small, separated into flowerets
  Frozen green peas 10 Ounce (1 Package)
  Tomatoes 2 Medium, coarsely chopped

Mix flour, 1 teaspoon salt and the pepper; coat chicken with flour mixture.
Heat oil in Dutch oven or 12-inch skillet until hot.
Cook chicken over medium heat until brown on all sides, about 15 minutes.
Drain fat from Dutch oven.
Add water, onion, garlic and basil.
Heat to boiling; reduce heat.
Cover and simmer 25 minutes.
Add cauliflower, peas and tomatoes to chicken mixture; sprinkle with 1 teaspoon salt.
Add 2 to 3 tablespoons water if necessary.
Cover and simmer until thickest pieces of chicken are done and vegetables are tender, about 15 minutes.
Garnish with snipped parsley if desired.

Recipe Summary

Main Dish
Slow Cooked

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