Colorful Fiesta Chicken Recipe
Ingredients
| Broiler-fryer chickens - 2 cut-up | ||
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Chicken broth | 1 Cup (16 tbs) | |
| Asparagus spears package | 1 , frozen | |
| Carrots | 1 Cup (16 tbs), sliced | |
| Sweet red pepper | 1 Cup (16 tbs), diced | |
| Mushrooms | 1/2 pound, sliced | |
| Soy sauce | 3 Tablespoon | |
| Cilantro | 2 Tablespoon, chopped | |
Directions
MAKING
1. In small bowl, mix together flour, salt, paprika, turmeric and pepper and dredge the chicken one piece at a time, dredging to coat.
2. In 12-inch frypan, heat oil to medium temperature and cook chicken fuming for about 15 minutes or until brown on all sides.
3. Adding onion and chicken broth, cover and simmer for 15 minutes.
4. Then add asparagus, carrots, red pepper, mushrooms and soy sauce, cover and simmer for about 15 minutes such that fork can be inserted in chicken with ease and vegetables are tender.
SERVING
5. Sprinkle with cilantro and serve.
1. In small bowl, mix together flour, salt, paprika, turmeric and pepper and dredge the chicken one piece at a time, dredging to coat.
2. In 12-inch frypan, heat oil to medium temperature and cook chicken fuming for about 15 minutes or until brown on all sides.
3. Adding onion and chicken broth, cover and simmer for 15 minutes.
4. Then add asparagus, carrots, red pepper, mushrooms and soy sauce, cover and simmer for about 15 minutes such that fork can be inserted in chicken with ease and vegetables are tender.
SERVING
5. Sprinkle with cilantro and serve.
Chef
