South American Chicken Recipe
Summary
Cooking Time30 MinDifficulty LevelEasy
Ingredients
| Vegetable oil | 2 Tablespoon | |
| 2 whole chicken breasts, halved, skinned and boned (about 1 pound) | ||
| Onion | 1 Medium, chopped | |
| Celery ribs | 2 , chopped | |
| Tomato soup | 1 Can (10oz), undiluted | |
| Ground nutmeg | 3/4 Teaspoon | |
| 2-1/2 cups shredded raw potatoes | ||
| 1 cup shredded raw carrots | ||
| Orange juice | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| 1/4 teaspoon Kitchen Bouquet or browning sauce | ||
Directions
Heat oil in a large skillet over medium heat.
Add chicken pieces; cook until browned.
Set aside.
Add onion and celery to skillet; cook over medium-high heat until onion is soft.
Stir in soup and nutmeg.
Bring to a boil.
Remove and reserve 1/2 cup soup mixture.
To remaining soup mixture in skillet, add potatoes, carrots, orange juice, salt and pepper.
Stir well.
Turn into a greased 13x9x2-inch baking dish.
Top with chicken.
Spoon reserved 1/2 cup soup mixture over chicken.
Bake in a preheated 375-degree oven for 30 minutes, or until chicken is tender.
Add chicken pieces; cook until browned.
Set aside.
Add onion and celery to skillet; cook over medium-high heat until onion is soft.
Stir in soup and nutmeg.
Bring to a boil.
Remove and reserve 1/2 cup soup mixture.
To remaining soup mixture in skillet, add potatoes, carrots, orange juice, salt and pepper.
Stir well.
Turn into a greased 13x9x2-inch baking dish.
Top with chicken.
Spoon reserved 1/2 cup soup mixture over chicken.
Bake in a preheated 375-degree oven for 30 minutes, or until chicken is tender.
Chef
