Chicken Napoli Recipe
Ingredients
| Fryer chicken | 1 | |
| Cauliflower - 1/2 head, separated into florets | ||
| Potatoes | 2 | |
| Carrots | 2 | |
| Eggplant | 1/2 | |
| Onions | 2 | |
| Red or green pepper - 1, sliced | ||
| Celery - 2 stalks, cut in diagonal slices | ||
| Pepper | 1/2 Teaspoon | |
| Tomatoes - 1 can (16-ounce) | ||
| Garlic powder | 1/2 Teaspoon | |
| Chicken bouillon powder - 2 teaspoons | ||
| Water | 1 1/2 Cup (16 tbs) | |
| Dill weed | 1 Tablespoon | |
Directions
GETTING READY
1) Preheat oven to 350° F.
MAKING
2) Take a 4 quart casserole and place the vegetables and chicken in it.
3) Sprinkle with pepper.
4) Add garlic powder, tomatoes, water and bouillon powder.
5) Sprinkle with dill and cover tightly.
6) Bake for about 2 hours.
7) Sift the mixture after 1 hour.
8) Let stand the casserole for some time to develop flavor.
SERVING
9) Serve the dish in the casserole itself and enjoy!
1) Preheat oven to 350° F.
MAKING
2) Take a 4 quart casserole and place the vegetables and chicken in it.
3) Sprinkle with pepper.
4) Add garlic powder, tomatoes, water and bouillon powder.
5) Sprinkle with dill and cover tightly.
6) Bake for about 2 hours.
7) Sift the mixture after 1 hour.
8) Let stand the casserole for some time to develop flavor.
SERVING
9) Serve the dish in the casserole itself and enjoy!
Chef
