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CATEGORY CUISINE TAG YIELD
Meats, Grains Dutch August 1994 1 Servings

INGREDIENTS

5 Bacon slices, chopped
1 Chicken, cut into 8 pieces
3 1/2-pound
2 Green bell peppers, seeded
sliced
2 c Coarsely chopped onions
6 Garlic cloves, minced
1 Diced peeled tomatoes with
juices 28-ounce
3/4 c Canned chicken broth
2 T Chopped fresh oregano or 2
teaspoons
dried
2 Bay leaves
1 Pinch of cayenne pepper
1/4 c Drained capers

INSTRUCTIONS

Cook bacon in Dutch oven over medium-high heat until crisp, about 5
minutes. Using slotted spoon, transfer bacon to bowl. Season chicken
with salt and pepper. Working in batches, add chicken to Dutch oven
and brown on all sides, about 7 minutes. Transfer chicken to plate.
Spoon off 2 tablespoons fat from Dutch oven and discard. Add peppers
and onions to Dutch oven: saute until onions are tender and golden,
about 8 minutes. Add garlic; stir 1 minute. Add tomatoes with their
juices, broth, oregano, bay leaves, cayenne and bacon; bring to boil.
Return chicken to Dutch oven. Reduce heat, cover and simmer until
chicken is cooked through, about 20 minutes. Add capers. Transfer
chicken to bowl. Boil sauce until slightly thickened, about 8  minutes.
Season with salt and pepper. Spoon sauce over chicken.  Serves 4.  Bon
Appetit August 1994  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1466
Calories From Fat: 888
Total Fat: 98.3g
Cholesterol: 150.5mg
Sodium: 5879.3mg
Potassium: 3276.4mg
Carbohydrates: 92.1g
Fiber: 20.3g
Sugar: 51g
Protein: 59.9g


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