Chicken Nicaraguense
- Reviews 2
Ready In: 1 hr 15 mins
Serves: 2
Ingredients
- 2 boneless skinless chicken breasts
- 1 medium green pepper, chopped
- 1⁄2 cup celery, diced
- 2 ounces onions, chopped
- 1⁄3 cup carrot, diced
- 1 garlic, glove finely minced
- 1 cup tomato juice
- 2 cups summer squash, sliced
- 1 teaspoon cumin
- salt
- pepper
- 2 ounces peas
Directions
- Brown chicken on both sides in a nonstick skillet, then transfer to a casserole or Dutch oven.
- Add green pepper, celery, onion, carrots and garlic to the skillet in which the chicken cooked.
- Cook briefly, stirring until vegetables are cooked but crisp.
- Spoon vegetables over the chicken and add the tomato juice, squash, cumin, salt and pepper.
- Cover the casserole and bake 50 minutes or until the chicken is tender when pierced with a fork.
- Add the peas, and return casserole to oven, covered, for 10 more minutes.
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