| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | Olive oil or vegetable oil |
| 1 | Chicken cut up, or |
| 2 | Chicken breasts, quartered (and skinned if desired) |
| 7 1/2 x ca. 30 g | Jar roasted red peppers, or |
| 2 | 4-ounce jars sliced pimientos |
|
On the last day of one mountain-cabin vacation I looked for dinner makings in the fridge and found a lone bottle of abandoned peppers (roasted sweet peppers, not hot chilies) and one cut-up chicken. With my favorite fast flourish of just putting two things together I browned the chicken, poured the peppers and their liquid (everything but the lid is my motto) into the frying pan, clapped the lid on, stuck the pan in the oven and waited 45 minutes. Delicious.
Preheat oven to 375!F. Heat large, heavy oven-proof frying pan over medium-high heat, then add oil. Lightly brown chicken pieces on all sides. Pour peppers, with liquid, over chicken. Cover pan, transfer to oven and bake 45 minutes.
Makes four servings.
Nutrients: (without chicken skin): calories 179, protein 26.7 grams, fat 6.3 grams, cholesterol 69.2 mg, fiber 1.7 grams, sodium 64 mg.
|
|
Anmerkungen zum Rezept:
|
