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Tomato & Vegie Chicken
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    Tomato & Vegie Chicken

  • 1 can crushed tomatoes
  • 1 can sliced tomatoes
  • 1/2 can tomato paste
  • 1 Orange Bell Pepper large dice
  • 1 onion large dice
  • 1 Fennel Bulb large dice
  • 6 cloves garlic
  • 1/2 Lemon
  • 1 teaspoon lemon zest
  • 1 teaspoon oregano
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon thyme
  • 1 tablespoon fresh parsley
  • 1 Tablespoon Balsamic Vinegar
  • 3 Dried Shitake Mushrooms (rehydrated in 1/2 cup water and sliced thin)*
  • 1 Tb Chicken Base plus 1 cup water
  • OR 1/2 Cup Chicken stock (use the other half cup to rehydrate mushrooms)
  • 2 Chicken Breasts
  • hile Powder of Choice (used Ancho & Habanero)
  • 1 Tb olive oil
  • Fresh Chile of choice (used red Jalapenos)
  • Season Breasts with Salt, Pepper, Oregano and Chile powder (Used serrano,jalepeno) and lemon juice. In a non stick skillet with a little oil brown Chicken breasts. Remove from skillet, add garlic and cook for 1 minute, then deglaze pan with lemon juice and balsamic vinegar.

    In a heavy bottomed pot add olive oil and then onions, peppers, fennel, red pepper flakes and fresh chile. Cook on med high heat till vegies show some color. Add Chicken, garlic-lemon-balsamic sauce, mushrooms with liquid, lemon zest, chicken stock (or base +1/2 cup water) tomatoes and tomato paste. Simmer on low for 1 hour. Serve over rice or pasta.

    * Fresh Mushrooms are fine but I think the dried add depth to the dish.
    ** I would have added Zucchini if it was available.

    From: Robert Lusk
    Posted By: Robert Lusk
    Post Date: December,1999

    *BACK TO CHICKEN*







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