JoMama
Senior Cook
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!
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!
