Main Dishes |
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Chicken Monterrey - 2002
Recipe courtesy of Joan Wozny
INGREDIENTS
PREPARATION
Heat 3T oil in skillet. Pat chicken dry, season with salt and pepper. Cook gently in oil for 5 minutes, turn chicken, season again, cook for another 5 minutes. Do not attempt to brown chicken or you will overcook it, it should be pale gold. Remove chicken from skillet and reserve.
Add onions, carrots, and garlic to oil remaining in skillet and cook, covered over low heat until vegetables are tender @ 20-25 minutes. Add broth, orange juice, tomatoes and rosemary. Season to taste with salt and pepper. Simmer for 10-15 minutes.
Return chicken to pan and simmer for 20-25 minutes or until chicken is nearly done. Baste pieces with sauce and turn them once after 15 minutes.
Heat remaining oil in pan and sauté the pepper julienne for 5 minutes. Add zucchini and squash and season with salt and pepper. Raise the heat and toss vegetables in oil until they are tender, but still firm, another 5 minutes or so.
Serve over rice or noodles
- 5 tablespoons olive oil
- 3 pounds chicken, quartered, or breasts -- *2 to 3 pounds
- 1 cup yellow onion -- finely chopped
- 2 carrots -- peeled and chopped
- 4 garlic cloves -- peeled and minced
- 1 cup chicken broth
- ½ cup orange juice
- ½ cup canned crushed tomatoes
- 1 tablespoon rosemary -- dried
- 1 medium sweet red pepper -- julienne
- ½ large zucchini -- sliced diagonally
- 1/2 large yellow squash -- sliced diagonally
- salt and pepper -- to taste
- 1/3 cup Italian parsley -- chopped, *optional
PREPARATION
Heat 3T oil in skillet. Pat chicken dry, season with salt and pepper. Cook gently in oil for 5 minutes, turn chicken, season again, cook for another 5 minutes. Do not attempt to brown chicken or you will overcook it, it should be pale gold. Remove chicken from skillet and reserve.
Add onions, carrots, and garlic to oil remaining in skillet and cook, covered over low heat until vegetables are tender @ 20-25 minutes. Add broth, orange juice, tomatoes and rosemary. Season to taste with salt and pepper. Simmer for 10-15 minutes.
Return chicken to pan and simmer for 20-25 minutes or until chicken is nearly done. Baste pieces with sauce and turn them once after 15 minutes.
Heat remaining oil in pan and sauté the pepper julienne for 5 minutes. Add zucchini and squash and season with salt and pepper. Raise the heat and toss vegetables in oil until they are tender, but still firm, another 5 minutes or so.
Serve over rice or noodles
