| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Main dish, Vegetables |
4 |
Servings |
INGREDIENTS
|
|
PREP TIME 20 MIN—– |
|
|
COOK TIME:25 MIN—– |
| 1 |
tb |
Margarine or butter |
| 1 |
lb |
Skinless, boneless chicken |
|
|
Cut into 1 1/2" pieces |
| 1/2 |
|
Onion — chipped |
| 1 |
|
Medium green pepper — |
|
|
Chopped |
| 1/2 |
ts |
Each dried oregano leaves |
|
|
And paprika |
| 1/4 |
ts |
Each black pepper and |
|
|
Ground |
|
|
Red pepper |
| 1 |
cn |
10 3/4oz. Campbells New |
|
|
Golden Corn Soup |
| 1 |
cn |
About 16oz. stewed tomatoes |
|
|
Cut up |
| 1 |
c |
Cooked rice |
INSTRUCTIONS
1. In skillet, in hot margarine, cook half of the chicken until browned,
stirring often. Remove; set aside. Repeat with remaining chicken. 2. Cook
onion and green pepper with oregano, paprika, black pepper and red pepper
until tender-crisp, stirring often. 3. Stir in soup, tomatoes and rice.
Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5
min. or until chicken is no longer pink, stirring often. Garnish with fresh
parsley if desired.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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