| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Campanile | 4 | servings | |
INGREDIENTS
| 1 | Free-range chicken. | |
| 4 | Tomatoes | |
| 5 | Cayenne peppers. | |
| 2 | Green peppers. | |
| 3 | Garlic cloves. | |
| 1 | c | Dry white wine. |
| 4 | tb | Groundnut oil. |
| Flour | ||
| Salt; peppercorns. |
INSTRUCTIONS
1 Cut the chicken into pieces. Roll them in the flour and fry in the oil in a pan. 2 Wash the tomatoes and green peppers. Remove the seeds from the peppers. Cut the tomatoes and peppers into cubes. Peel and crush the garlic. 3 Remove excess oil from the pan and add the tomatoes, green peppers, garlic and cayenne peppers to the chicken pieces. Fry lightly. 4 Pour in the white wine. Season. Cover and cook for 30 minutes. Campanile tip: Serve with rice. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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