Difference between revisions of "Chilean Chicken"
m (clean up, removed: {{Wikifiedrecipe}}) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (5 intermediate revisions by the same user not shown) | |||
| Line 21: | Line 21: | ||
* ½ cup [[chicken broth]] | * ½ cup [[chicken broth]] | ||
| − | == | + | == Procedures == |
# Bake [[chicken]] in 350°F oven for a half-hour or until done - cool. | # Bake [[chicken]] in 350°F oven for a half-hour or until done - cool. | ||
# Cut into bite size pieces and place in baking dish. | # Cut into bite size pieces and place in baking dish. | ||
| Line 31: | Line 31: | ||
[[Category:Chicken breast Recipes]] | [[Category:Chicken breast Recipes]] | ||
| − | [[Category: | + | [[Category:Broth Recipes]] |
| − | [[Category:Chilean Meat | + | [[Category:Chilean cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
[[Category:Tomato paste Recipes]] | [[Category:Tomato paste Recipes]] | ||
Latest revision as of 10:49, 15 July 2012
File:Chilean Chicken.jpg
Chilean Chicken
Description
This recipe yields 4 servings.
Ingredients
- 2 skinless boneless chicken breasts
- 1 medium onion, chopped
- 1 clove garlic, minced
- ½ green pepper, finely chopped
- 2 tbsp olive oil
- ½ cup honey
- 1 tsp salt
- 1 tsp basil
- ½ tsp rosemary
- ¼ tsp oregano
- ¼ tsp Tabasco sauce
- 2 tbsp dry mustard
- ¼ cup Worcestershire sauce
- ½ cup tomato paste
- ½ cup chicken broth
Procedures
- Bake chicken in 350°F oven for a half-hour or until done - cool.
- Cut into bite size pieces and place in baking dish.
- In saucepan, combine all other ingredients except chicken broth, simmer for 20 minutes, stirring occasionally.
- Add broth and simmer another 15 minutes.
- Pour over chicken, cover and bake in 350 degree oven for 30 minutes.
- Remove lid, bake for 15 minutes.
- Serve over rice.
