"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken, Peppers and Potatoes Recipe

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This recipe for Chicken, Peppers and Potatoes, by , is from Jackie's Cookbook of Nonni's Recipes and more, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jackie Cook

Category:
Category:

Ingredients:  
Ingredients:  
Chicken thighs, cut into bite sized pieces and trimmed of excess fat, cartilage.
Potatoes
Peppers
Extra virgin olive oil
Garlic
Basil
Parsley or oregan
Salt
Pepper

Directions:
Directions:
Add a little oil to pan with vented lid. Put chicken pieces including the bones into pan and start frying. When chicken is cooked, place in separate bowl and toss the bone after getting as much meat off as possible. While chicken is cooking, cut up potatoes and peppers. Potatoes should be halved lengthwise then thinly sliced. Add potatoes to the pan after adding a bit more oil and cook down. As they are cooking down cut up the peppers, then add to the pan. Add the garlic, salt, pepper, basil and parsley or oregano and continue to cook while adding a little water every so often to steam the veggies. When the veggies are cooked add the chicken back in and heat through.

Number Of Servings:
Number Of Servings:
Variable
Preparation Time:
Preparation Time:
45 min.-1 hour
Personal Notes:
Personal Notes:
Adding water while cooking is something I do to cut down on the oil used when frying vegetables. It is not required and was not done by Nonni.

 

 

 

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