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Categories:
onion green pepper tomatoes bay leaf salt oregano pepper water margarine all-purpose parsley clove garlic paprika basil chicken
Viewed: 77 - Published at: 8 years agoIngredients
- 1 medium onion, chopped
- 1 medium green pepper, thinly sliced
- 1 (28 oz.) can tomatoes
- 1 bay leaf
- 1 tsp. salt
- 1/2 tsp. oregano
- 1/4 tsp. pepper
- 1/2 c. water or dry red wine
- 1 Tbsp. margarine
- 1/4 c. all-purpose flour
- 1 Tbsp. dried parsley
- 1 clove garlic, minced
- 1 tsp. paprika
- 1/4 tsp. basil
- 1 (2 1/2 to 3 lb.) frying chicken, cut up
Method
- In a 3-quart microproof casserole, combine onion, green pepper and margarine.
- Cook covered on High (maximum power) 4 to 5 minutes or until onion is transparent.
- Add tomatoes and flour. Stir until smooth.
- Stir in all remaining ingredients except chicken.
- Cook covered on High (maximum power) for 5 minutes.
- Add chicken pieces, immersing them in sauce.
- Cook covered on High 20 to 25 minutes or until chicken is tender.
- Stir once during cooking.
- Allow to stand 5 minutes.
- Remove bay leaf before serving on cooked spaghetti or rice.
