Peruvian Stewed Chicken

Recipe Ingredients

16 oz	454g	Chopped tomatoes - (1 can)
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
3		Garlic cloves - minced
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Dried oregano
1		Bay leaf
12		Chicken pieces (small)
1 teaspoon	5ml	Coarse salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		Green bell pepper - sliced
1 cup	237ml	Green peas

Recipe Instructions

Place tomatoes in a blender or a food processor fitted with the metal blade and process until liquefied. Set aside.

Heat oil in a large saucepan or stockpot over moderate heat. Add onion and saute until soft, about 10 minutes. Add garlic and saute for another 2 minutes. Add cumin, oregano and bay leaf and stir to combine. Sprinkle chicken pieces with salt and pepper and add to pan. Brown the chicken lightly. Add the tomatoes and enough water to cover 3/4 of chicken. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes to 1 hour, until chicken is cooked through.

About 10 minutes before the chicken is done, add the green pepper and peas. Serve warm.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6360 broadcast 01-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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