Chicken Sauté, Mexicaine

Ingredients

  • 1 (3 1/2- to 4-pound) broiler-fryer, cut up
  • ¼ cup Chablis or other dry white wine
  • 2 medium-size green peppers, chopped
  • ½ to 1 teaspoon hot sauce
  • 1 (3 1/2- to 4-pound) broiler-fryer, cut up
  • ¼ cup Chablis or other dry white wine
  • 12 medium-size fresh mushrooms, sliced
  • + 12 more ingredients
    • 2 medium-size green peppers, chopped
    • Hot cooked rice
    • ½ to 1 teaspoon hot sauce
    • 3 medium tomatoes, peeled and quartered
    • ½ teaspoon salt
    • 1 to 2 tablespoons seeded, chopped jalapeño peppers
    • 12 medium-size fresh mushrooms, sliced
    • ¼ cup butter or margarine
    • Hot cooked rice
    • 1 medium onion, chopped
    • 3 medium tomatoes, peeled and quartered
    • ½ teaspoon salt

Sprinkle chicken with salt. Melt butter in a large Dutch oven; add chicken, and brown on all sides. Remove chicken, and set aside. Add onion and green pepper to drippings in Dutch oven; sauté until tender. Add next 5 ingredients, stirring well. Return chicken to Dutch oven, and cook, uncovered, o...

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