Fidelia's Chicken

Name: Fidelia's Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 to 6 or 8 to 10
Cuisine: Mexican
Ingredients: 4 large chicken chicken breasts or equivalent, sliced long; 1 medium onion, sliced long; 1/2 green bell pepper, sliced long; 1/2 red bell pepper, sliced long; 1/2 yellow bell pepper, sliced long; 2 carrots, sliced; 4 medium potatoes roughly cut; 2 stick celery (or not); 1 cup c dry wine (or not); 1 can can(s) tomatoe paste; 1 can can(s) tomatoe sauce; 1 can can(s) stewed tomatoes (any style); 4 clove cloves (or a tablespoon or 2); 1/2 Tbsp cumin; 1/2 Tbsp paprika (roasted sweet hungarian preferred, but not mandatory); salt and pepper to taste

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By Lady G
@LadyAHG

Love to vary this recipe to use whatever I have in the fridge, the children All Loved it, and the little bit of wine made it special for the adults..

This dish is just fun! Have the kids helps with the vegetable cutting and finishing up the chicken allows you to supervise the young chefs.

Rating:

★★★★★ 1 vote5

Serves:

4 to 6 or 8 to 10

Prep:

20 Min

Cook:

1 Hr

Ingredients

4 large

chicken chicken breasts or equivalent, sliced long
1 medium

onion, sliced long
1/2

green bell pepper, sliced long
1/2

red bell pepper, sliced long
1/2

yellow bell pepper, sliced long
2

carrots, sliced
4 medium

potatoes roughly cut
2 stick

celery (or not)
1 cup c

dry wine (or not)
1 can can(s)

tomatoe paste
1 can can(s)

tomatoe sauce
1 can can(s)

stewed tomatoes (any style)
4 clove

cloves (or a tablespoon or 2)
1/2 Tbsp

cumin
1/2 Tbsp

paprika (roasted sweet hungarian preferred, but not mandatory)
·

salt and pepper to taste
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How to Make Fidelia's Chicken

Step-by-Step

Brown Chicken in EVO (2 tablespoons) While the chicken browns, cut your vegetables. The chicken will be wonderfully browned before the veggies are all chopped, so just take the chicken out of the deep deep fry pan and put it onto a plate.

Finish chopping vegetables..
In the fry pan (using all those wonderful browned bits)put onions in first, brown the edges, ad the potato until they are crispy and a bit brown, then in goes the carrots and celery..

Ad the Bell Peppers last, stir the whole thing around, bottom to top especially.
Ad the liquid ingredients (wine if you wish), tomatoe paste, sauce and if you wish the stewed tomatoes.

Now ad the spices and garlic (be careful to add the garlic with the liquid ingredients, this is one of those dishes that cause garlic to go bitter if added to early).

Serve over rice (Basmati goes well), makes a healthy and filling meal for 4 to 6 hungry adults. Double this recipe and use a dutch oven instead of a deep fryer for feeding 8 to 10 hungry people..

This recipe does not freeze, or store well.
This dish can be cooked on the stove. When the carrots are soft enough to eat, this dish is done. However, my daughter likes to cook this until the chicken gets extremely tender, your choice.