Chicken With Spanish Garden Vegetables Recipe
Ingredients
| All purpose flour | 1/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Fryer chicken | 3 pound | |
| 2 tablespoons olive or vegetable oil | ||
| Water | 1/3 Cup (16 tbs) | |
| 1 medium onion, cut into 8 wedges | ||
| Garlic | 1 Clove (5gm), chopped | |
| Dried basil leaves | 1/2 Teaspoon | |
| 1/2 small head cauliflower, separated into flowerets | ||
| Frozen green peas package | 1 | |
| 2 medium tomatoes, coarsely chopped | ||
Directions
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.
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.
Chef
