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Pepper Chicken Recipe

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This recipe for Pepper Chicken, by , is from A Double Portion, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Seals
Added: Wednesday, December 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4-6 organic free range boneless chicken thighs
cup of whole wheat flour
1/2 cup of canola oil
2 tablespoons of corn starch
1 organic green peppers, sliced
1 organic red pepper
1 organic yellow pepper
1 organic yellow onion, sliced
4 stalks of celery.
3 organic roma tomatoes, sliced into wedges
1 tablespoon minced roasted garlic
tsp tumeric
cup tarmari sauce
1/4 tsp crushed red pepper
1 tablespoon of sesame seeds
16 oz of chicken broth
salt and pepper to taste

Directions:
Directions:
1.Preheat oven to 400 degrees.2. Heat olive oil in skillet that is oven safe and toast sesame seeds.
3. Mix together flour, 1/3 cup canola oil, and 1 tablespoon of cornstarch. 4.Coat chicken with flour mixture then sear chicken in remaining olive oil. 5. Remove chicken from pan. 6.Add onions, celery, minced garlic, tomatoes, and peppers. 7.Saute for 2 minutes. 8. Add 16 ounces of chicken broth to skillet with tumeric and tamari sauce. 9.Add Chicken thighs and bring to boil. 10. Remove from head and place in preheated oven for 20 minutes. 11. Remove from oven and thicken with cornstarch 1 tablespoon of cornstarch and water if needed.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Serve over brown rice or whole wheat noodles.

 

 

 

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