Difference between revisions of "Chilean Chicken"
RealRecipes (talk | contribs) m (Text replace - "Category:Chicken stock and broth Recipes" to "Category:Broth recipes") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Chilean ([^cC])(.*)\]\]" to "Category:Chilean cuisine Category:$1$2 Recipes") |
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[[Category:Chicken breast Recipes]] | [[Category:Chicken breast Recipes]] | ||
[[Category:Broth recipes]] | [[Category:Broth recipes]] | ||
| − | [[Category:Chilean Meat Dishes]] | + | [[Category:Chilean cuisine]] |
| + | [[Category:Meat Dishes Recipes]] | ||
[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
[[Category:Tomato paste Recipes]] | [[Category:Tomato paste Recipes]] | ||
Revision as of 18:40, 8 May 2012
File:Chilean Chicken.jpg
Chilean Chicken
Description
This recipe yields 4 servings.
Ingredients
- 2 skinless boneless chicken breasts
- 1 medium onion, chopped
- 1 clove garlic, minced
- ½ green pepper, finely chopped
- 2 tbsp olive oil
- ½ cup honey
- 1 tsp salt
- 1 tsp basil
- ½ tsp rosemary
- ¼ tsp oregano
- ¼ tsp Tabasco sauce
- 2 tbsp dry mustard
- ¼ cup Worcestershire sauce
- ½ cup tomato paste
- ½ cup chicken broth
Directions
- Bake chicken in 350°F oven for a half-hour or until done - cool.
- Cut into bite size pieces and place in baking dish.
- In saucepan, combine all other ingredients except chicken broth, simmer for 20 minutes, stirring occasionally.
- Add broth and simmer another 15 minutes.
- Pour over chicken, cover and bake in 350 degree oven for 30 minutes.
- Remove lid, bake for 15 minutes.
- Serve over rice.
