Ingredients
1 can (16 ounce) chopped tomatoes
1 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tsp cumin
1 tsp dried oregano
1 bay leaf
10 small chicken pieces (up to 12)
1 tsp coarse salt
1/2 tsp freshly ground black pepper
1 green bell pepper, sliced
1 cup green peas
Directions
Place tomatoes in a blender or a food processor fitted with the metal
blade and process until liquefied. Set aside.
Heat oil in a large saucepan or stockpot over moderate heat. Add
onion and saute until soft, about 10 minutes. Add garlic and saute
for another 2 minutes. Add cumin, oregano and bay leaf and stir to
combine. Sprinkle chicken pieces with salt and pepper and add to pan.
Brown the chicken lightly. Add the tomatoes and enough water to cover
3/4 of chicken. Bring to a boil, cover, reduce the heat, and simmer
for 45 minutes to 1 hour, until chicken is cooked through. About 10
minutes before the chicken is done, add the green pepper and peas.
Serve warm. Posted to MM-Recipes Digest V3 #4.TXT
Servings: 5 servings
Peruvian Stewed Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Soup; Stew
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We hope you enjoy this Peruvian Stewed Chicken recipe.
