Smothered Chicken with Peppers and Corn Recipe
Ingredients
| Green peppers | 2 Small | |
| Olive oil | 2 Tablespoon | |
| 2 whole skinned chicken breasts cut in half (4 pieces) | ||
| Garlic | 1 Clove (5gm), minced | |
| 1 cup ripe tomatoes, skinned and chopped, or canned, drained tomatoes | ||
| 1 teaspoon each chopped fresh sage and oregano, or 1/4 teaspoon ground sage and 1/2 teaspoon dried oregano | ||
| Ears of corn | 4 , broken | |
| Hot cooked plain rice as an accompaniment | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Seed the peppers and cut them into chunks.
Heat the oil in a large Dutch oven (or other flameproof casserole that can be used on the range top) and stir-fry the peppers for no more than 2 minutes.
They should still be crisp.
Remove and reserve the peppers.
Preheat the oven to 400° F.
Fry 2 chicken pieces in the oil until they are lightly brown on both sides.
Do the same with the rest of the chicken.
Put all the chicken back in the Dutch oven; add the garlic, tomato, sage, oregano, salt, and pepper.
Bring the ingredients to a boil.
Cover and bake the casserole in the middle of the oven for about 20 minutes, until the chicken is almost cooked through.
Add the corn, bring the stew to a boil on the range top, and return it to the oven, covered, to cook for 8 to 10 minutes.
Stir in the reserved peppers and serve with rice.
Heat the oil in a large Dutch oven (or other flameproof casserole that can be used on the range top) and stir-fry the peppers for no more than 2 minutes.
They should still be crisp.
Remove and reserve the peppers.
Preheat the oven to 400° F.
Fry 2 chicken pieces in the oil until they are lightly brown on both sides.
Do the same with the rest of the chicken.
Put all the chicken back in the Dutch oven; add the garlic, tomato, sage, oregano, salt, and pepper.
Bring the ingredients to a boil.
Cover and bake the casserole in the middle of the oven for about 20 minutes, until the chicken is almost cooked through.
Add the corn, bring the stew to a boil on the range top, and return it to the oven, covered, to cook for 8 to 10 minutes.
Stir in the reserved peppers and serve with rice.
Chef
