“Chicken recipe from Nicaragua.”
READY IN:
1hr 15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown chicken on both sides in a nonstick skillet, then transfer to a casserole or Dutch oven.
  2. Add green pepper, celery, onion, carrots and garlic to the skillet in which the chicken cooked.
  3. Cook briefly, stirring until vegetables are cooked but crisp.
  4. Spoon vegetables over the chicken and add the tomato juice, squash, cumin, salt and pepper.
  5. Cover the casserole and bake 50 minutes or until the chicken is tender when pierced with a fork.
  6. Add the peas, and return casserole to oven, covered, for 10 more minutes.

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