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CHICKEN
RECIPE OF THE DAY (October 28th 2006):
Portuguese Chicken
by Mark
Ingredients: 4 or 6 boneless skinless chicken breasts,
2 tbsp. olive oil, 1 small can chopped green chilies,
1 chopped medium onion, 6-8 chopped fresh jalapeqo peppers
(all seeds removed), 1 15-oz. can whole tomatoes drained,
1 15-oz. can diced tomatoes not drained, 1 15-oz. can
tomato sauce, 1/2 lb. cheddar cheese divided in half,
1/2 lb. monterey jack cheese divided in half, salt and
pepper to taste, 4 cups cooked rice, 8-12 steamed flour
tortillas
Method: 1. Pre-heat oven to 325-F degrees.
2. In a large skillet over medium heat, warm 1 tablespoon
of olive oil. 3. Sauti chicken breasts for about 5 minutes,
until lightly browned. 4. Place browned chicken breasts
in an oven- proof baking dish or Dutch oven and bake
for about 45 minutes, until cooked through. 5. Meanwhile,
warm remaining tablespoon of olive oil in the same skillet
and sauti green chilies, onion, and jalapeqo peppers
until tender. 6. Add whole tomatoes, diced tomatoes
with juice, and tomato sauce to the skillet and simmer
for about 10 minutes. 7. Add half of both the cheddar
and Monterey jack cheeses and continue to simmer, being
sure to stir occasionally. 8. After the chicken is finished
baking and is cool enough to handle comfortably, cut
it into pieces or tear it into strips. Return the chicken
to the baking dish or Dutch oven and pour the well-simmered
sauce over the top. 9. Thoroughly combine chicken strips
and sauce. Cover with remaining cheeses and bake for
about 10 minutes, until all is bubbly and the cheese
is melted. 10. Meanwhile, prepare 4 cups of cooked rice
as directed on the package and steam the tortillas.
serve the dish warm over a bed of cooked rice
(serves 4-6 people)
BON APÉTIT......
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