Chicken Tijuana Recipe
Not only a gourmet, but anyone can judge how appetizing and flavorful Chicken Tijuana is. Chicken Tijuana gets its taste from Chicken. What is more sinful than not trying out this sinfully delicious Chicken Tijuana ? Start right away!
Ingredients
1 broiler fryer
2 cups water
1/4 teaspoon salt
1/2 cup flour
2 tablespoons butter or margarine
3 tablespoons vegetable oil
3 medium size tomatoes, peeled and quartered
1/4 cup pimiento stuffed olives, sliced
1 large onion, chopped
1 large green pepper, halved, seeded and chopped
1 teaspoon leaf basil, crumbled
1 teaspoon seasoned salt
1 teaspoon paprika
1/3 cup grated Parmesan cheese
Directions
Cut wings from chicken.
Remove giblets and neck from chicken package and place (except liver) with wings, water, and the 1/4 teaspoon salt in a small saucepan; cover.
Simmer 45 minutes.
Add liver; cover; cook 15 minutes longer.
Strain broth into a small bowl; reserve for later use.
Chop giblets and the meat from wings and neck; reserve.
Cut chicken into serving size pieces.
Shake chicken, a few pieces at a time, in a plastic bag with flour to coat; tap off excess.
Reserve 1 tablespoon of the flour for later use.
Saute chicken in butter or margarine and oil, turning once, about 15 minutes, or until golden brown, in a large skillet.
Place chicken in a 10 cup baking dish.
Add tomatoes and olives.
Add onion and green pepper to drippings in skillet; saute until tender.
Stir in basil, the 1 tablespoon reserved flour, seasoned salt and paprika.
Cook 1 minute, stirring constantly.
Stir in 1 cup of the reserved broth; cook and stir until sauce thickens and bubbles 1 minute.
Stir in chopped chicken and giblets, and cheese.
Pour over chicken and vegetables; cover.
Bake in moderate oven (350°) 50 minutes, or until chicken is tender.
Remove giblets and neck from chicken package and place (except liver) with wings, water, and the 1/4 teaspoon salt in a small saucepan; cover.
Simmer 45 minutes.
Add liver; cover; cook 15 minutes longer.
Strain broth into a small bowl; reserve for later use.
Chop giblets and the meat from wings and neck; reserve.
Cut chicken into serving size pieces.
Shake chicken, a few pieces at a time, in a plastic bag with flour to coat; tap off excess.
Reserve 1 tablespoon of the flour for later use.
Saute chicken in butter or margarine and oil, turning once, about 15 minutes, or until golden brown, in a large skillet.
Place chicken in a 10 cup baking dish.
Add tomatoes and olives.
Add onion and green pepper to drippings in skillet; saute until tender.
Stir in basil, the 1 tablespoon reserved flour, seasoned salt and paprika.
Cook 1 minute, stirring constantly.
Stir in 1 cup of the reserved broth; cook and stir until sauce thickens and bubbles 1 minute.
Stir in chopped chicken and giblets, and cheese.
Pour over chicken and vegetables; cover.
Bake in moderate oven (350°) 50 minutes, or until chicken is tender.
