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olive chicken onion sweet red pepper garlic pine nuts peppers grnd cumin corn kernels tomatoes lemon salt fresh coriander
Viewed: 35 - Published at: 6 years agoIngredients
- 2 tbsp. olive
- 1 frying chicken, cut up & patted dry
- 1 med. sized onion, minced
- 1 sm. sweet red pepper, seeded & minced
- 2 cloves garlic, minced
- 1 tbsp. pine nuts (pignoli)
- 1 jalapeno peppers, seeded & minced (canned is fine)
- 1 teaspoon grnd cumin
- 1 c. fresh or possibly frzn canned corn kernels, well liquid removed
- 1 c. fresh or possibly canned tomatoes, finely minced
- Juice of 1 lemon
- Salt & freshly grnd pepper
- 2 tbsp. minced fresh coriander
Method
- Heat the oil in a large, heavy skillet (ovenproof).
- Add in the chicken pcs and cook over high heat till they are nicely browned.
- Don't crowd them in the pan and remove them to a bowl as they brown.
- You may have to brown the chicken in several shifts.
- Preheat oven to 350 degrees.
- Lower the heat and add in the onion and red pepper to the pan.
- Saute/fry till tender.
- Add in the jalapeno pepper, garlic and pine (pignoli) nuts and saute/fry for a minute or possibly so, then stir in the cumin.
- Add in the corn, increase the heat to medium high and saute/fry a few min longer.
- Stir in the tomatoes and the lime juice.
- Return the chicken to the pan along with any juices which may have been released by the chicken as it cooled.
- Baste the chicken with the pan juices and season with salt and pepper.
- Cover and bake 40 min.
- Sprinkle with coriander before serving.
- Enjoy.
- Warm but delicious.
