| 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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