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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a very versitile chicken recipe. I like to use different colored peppers because it makes it eye appealling. Also when it calls for flour I use cornstarch, also instead of water I use white wine, adds a different flavor but nice.mmmmmm Ingredients:
3 slices bacon, crumbled |
1/3 cup flour |
1 teaspoon paprika |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon oregano |
1 teaspoon cumin |
2 (1/2 lb) chicken, cut up |
1/4 cup water |
2 medium onions, sliced |
3 large bell peppers, cut into strips |
1 tablespoon water |
1 teaspoon flour |
mushroom, fresh or canned,whatever i have on hand (the liquid for gravey instead of water) |
Directions:
1. Fry bacon, crumble.
2. Mix flour salt& pepper, paprika together, coat chicken.
3. Cook in the remaining fat or use olive oil.
4. Remove chicken, drain the frying pan.
5. Add the onions, mushrooms& peppers for about 5 minute.
6. Now the water, bring to a boil, turn down, add peppers& chicken.
7. Sprinkle with oregano& cumin.
8. Cover, cook till the juices in the chicken run clear.
9. Remove chicken,& veggeies.
10. Make gravy with the remaining flour& water.
11. Pour over chicken& veggies, sprinkle the bacon on top, you'll see the eye appeal with the different colored peppers.
12. (you can also sprinkle a bit of chopped chives, veiwer discretion).
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