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02-20-2009, 09:52 PM
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#1
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Senior Cook
Join Date: Feb 2009
Location: Las Vegas, Nevada
Posts: 124
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JoMama's Jazzed Colorful Chicken Casserole
JoMama’s Jazzed Colorful Chicken Casserole
Recipe by JoMama, 2009 … copyright sometime down the road in 2080 … violators, if administrators & moderators deem, may be required to do dishes for ten friends for one year … LOL! Cook it all ya want ... it's your's to enjoy!
Serves 4 to 6 … depending how hungry y’all are!
Ingredients chicken / vegetable mixture:
· 1 to 1 1/2 pounds of cooked chicken breasts, cut into chunks
· 4 ounces olive oil
· 1 medium sweet onion, chopped
· 4 cloves garlic, minced
· 1 teaspoon cumin
· Pinch of cayenne pepper
· A little salt & a little pepper
· 1 green pepper, sliced into 1 1/2” x @ 2” slices
· 1 orange pepper, sliced into 1 1/2” x @ 2” slices
· 1 red pepper, sliced into 1 1/2” x @ 2” slices
· 1 yellow pepper, sliced into 1 1/2” x @ 2” slices
· 1 large tomato, seeded, and chopped
· 1 cup of dry white wine for casserole (& 1 cup of dry white wine for cook while cooking)
· 3 tablespoons fresh Italian parsley, chopped
· 3 tablespoons fresh Cilantro, chopped
Other ingredient:
· 3 cups of cooked white rice
Directions:
In a very large frying pan over medium heat, warm the olive oil. Add onion and garlic and cook, stirring now and then, until soft, about 7 minutes. Add cumin, cayenne pepper, salt, pepper, tomatoes, and dry white wine. Stir well. Simmer slowly for about 15 minutes.
Add the cooked chicken breasts and continue to simmer slowly for about 10 more minutes.
In a very large casserole dish, mix together both chicken / vegetable mixture and cooked white rice.
NOTE: I served with spinach salad with bacon and Dijon mustard dressing … delicious!
__________________
"Nothing is worth more than this day." ~ Goethe
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02-21-2009, 06:46 AM
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#2
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Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,257
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Yum! Thanks for posting...
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
Kool-Aid...Think Before You Drink
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02-21-2009, 08:07 AM
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#3
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Senior Cook
Join Date: Dec 2007
Location: Austin, TX.
Posts: 349
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When do all the chopped peppers go in?
do they get sauted with the onion and garlic?
The cumin and cilantro make it Tex-Mex..
Looks Great!
Eric, Austin Tx.
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02-21-2009, 01:48 PM
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#4
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Senior Cook
Join Date: Feb 2009
Location: Las Vegas, Nevada
Posts: 124
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Quote:
Originally Posted by giggler
When do all the chopped peppers go in?
do they get sauted with the onion and garlic?
The cumin and cilantro make it Tex-Mex..
Looks Great!
Eric, Austin Tx.
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Oh my ... I'm new at typing up my recipes ... here's when to add the chopped peppers.
Add cumin, cayenne pepper, salt, pepper, CHOPPED PEPPERS, tomatoes, and dry white wine.
__________________
"Nothing is worth more than this day." ~ Goethe
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02-21-2009, 01:49 PM
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#5
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Senior Cook
Join Date: Feb 2009
Location: Las Vegas, Nevada
Posts: 124
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Jomama’s Jazzed Colorful Chicken Casserole - RECIPED CORRECTED
Recipe by jomama, 2009 … copyright sometime down the road in 2080 … violators, if administrators & moderators deem, may be required to do dishes for ten friends for one year … lol! Cook it all ya want ... It's your's to enjoy!
Serves 4 to 6 … depending how hungry y’all are!
Ingredients chicken / vegetable mixture:
· 1 to 1 1/2 pounds of cooked chicken breasts, cut into chunks
· 4 ounces olive oil
· 1 medium sweet onion, chopped
· 4 cloves garlic, minced
· 1 teaspoon cumin
· pinch of cayenne pepper
· a little salt & a little pepper
· 1 green pepper, sliced into 1 1/2” x @ 2” slices
· 1 orange pepper, sliced into 1 1/2” x @ 2” slices
· 1 red pepper, sliced into 1 1/2” x @ 2” slices
· 1 yellow pepper, sliced into 1 1/2” x @ 2” slices
· 1 large tomato, seeded, and chopped
· 1 cup of dry white wine for casserole (& 1 cup of dry white wine for cook while cooking)
· 3 tablespoons fresh italian parsley, chopped
· 3 tablespoons fresh cilantro, chopped
Other ingredient:
· 3 cups of cooked white rice
Directions:
In a very large frying pan over medium heat, warm the olive oil. Add onion and garlic and cook, stirring now and then, until soft, about 7 minutes. Add cumin, cayenne pepper, salt, pepper, CHOPPED PEPPERS, tomatoes, and dry white wine. Stir well. Simmer slowly for about 15 minutes.
Add the cooked chicken breasts and continue to simmer slowly for about 10 more minutes.
In a very large casserole dish, mix together both chicken / vegetable mixture and cooked white rice.
Note: I served with spinach salad with bacon and dijon mustard dressing … delicious!
__________________
"Nothing is worth more than this day." ~ Goethe
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02-21-2009, 05:57 PM
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#6
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Master Chef
Join Date: Apr 2005
Location: lake
Posts: 9,474
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This sounds good! Thanks for sharing!!
__________________
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02-21-2009, 07:47 PM
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#7
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Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,140
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That looks delicious!
I'll bet a little shrimp and sausage would be good in that!
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We get by with a little help from our friends
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05-23-2009, 04:25 PM
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#8
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Executive Chef
Join Date: Oct 2008
Location: Southeast Kansas
Posts: 4,344
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looks super, thanks.
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