peruvian stewed chicken
 
categories: poultry main dish 
yield: 5 servings 
 
  can16 ounce) chopped tomatoes
1 Tbsp  olive oil
1 medium  onion, finely chopped
3 clove  garlic, minced
1 tsp  cumin
1 tsp  dried oregano
1   bay leaf
10 small  chicken pieces (up to 12)
1 tsp  coarse salt
1/2 tsp  freshly ground black pepper
1   green bell pepper, sliced
1 cup  green peas
 
place tomatoes in a blender or a food processor fitted with the metal 
blade 
and process until liquefied. set aside. 
 
heat oil in a large saucepan or stockpot over moderate heat. add onion and 
saute until soft, about 10 minutes. add garlic and saute for another 2 
minutes. add cumin, oregano and bay leaf and stir to combine. sprinkle 
chicken pieces with salt and pepper and add to pan. brown the chicken 
lightly. add the tomatoes and enough water to cover 3/4 of chicken. bring 
to 
a boil, cover, reduce the heat, and simmer for 45 minutes to 1 hour, until 
chicken is cooked through. about 10 minutes before the chicken is done, 
add 
the green pepper and peas. serve warm. 
 
 
 
-- 
 
(ID: 74179) Mirror: rec.food.recipes: Sun, May 15, 2005


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