Ingredients:
4 chicken thighs, 4 Chicken breasts, 4 drumsticks
3 medium red sweet peppers (seeded and cut in halves)
3 medium orange or yellow sweet peppers (seeded and cut in halves)
4 medium squash (cut in four slices each)
2 teaspoon rosemary
1 medium tomato (seeded, peeled and blended) or
2 tablespoon of tomato sauce
1 teaspoon hot red chili pepper powder or crushed hot red pepper
½ cup cooking white wine or 2 tablespoon dry sherry
5 tablespoon of oil
1 teaspoon fresh diced garlic
½ teaspoon garlic powder
1 tablespoon teriyaki or soy sauce
Salt and black pepper to taste
Preparation:
1st Step: Remove skin and fat from the chicken; with slices of lemons/lines wash the chicken in cold water; soak the chicken for 10 minutes with cold water, fresh slices of limes/lemons and a pinch of salt;
2nd Step: Remove lime/lemon; rinse the chicken pieces with fresh water and pat dry; make 2 one inch slits very lightly on each piece;
3rd Step: In small pot, mix and stir for 2 minutes, four tablespoon of oil, garlic, red chili pepper powder, rosemary, wine, tomato sauce, teriyaki sauce, black pepper and salt;
4th Step: In non-stick baking pan, lay the chicken pieces; brush with the sauce coating all sides;
5th Step: Bake the marinated chicken uncovered for 30 minutes (15 minutes each side) at 375 degree;
6th Step: Marinate the vegetables with oil, black pepper,salt, a pinch of garlic and rosemary;
7th Step: Preheat the broiler; place the chicken and grill for 30 minutes (15 minutes for each side);
8th Step: At the same time grill the vegetables (five to seven minutes each side);
9th Step: Plate the vegetables and chicken side by side; Serve hot.
4 chicken thighs, 4 Chicken breasts, 4 drumsticks
3 medium red sweet peppers (seeded and cut in halves)
3 medium orange or yellow sweet peppers (seeded and cut in halves)
4 medium squash (cut in four slices each)
2 teaspoon rosemary
1 medium tomato (seeded, peeled and blended) or
2 tablespoon of tomato sauce
1 teaspoon hot red chili pepper powder or crushed hot red pepper
½ cup cooking white wine or 2 tablespoon dry sherry
5 tablespoon of oil
1 teaspoon fresh diced garlic
½ teaspoon garlic powder
1 tablespoon teriyaki or soy sauce
Salt and black pepper to taste
Preparation:
1st Step: Remove skin and fat from the chicken; with slices of lemons/lines wash the chicken in cold water; soak the chicken for 10 minutes with cold water, fresh slices of limes/lemons and a pinch of salt;
2nd Step: Remove lime/lemon; rinse the chicken pieces with fresh water and pat dry; make 2 one inch slits very lightly on each piece;
3rd Step: In small pot, mix and stir for 2 minutes, four tablespoon of oil, garlic, red chili pepper powder, rosemary, wine, tomato sauce, teriyaki sauce, black pepper and salt;
4th Step: In non-stick baking pan, lay the chicken pieces; brush with the sauce coating all sides;
5th Step: Bake the marinated chicken uncovered for 30 minutes (15 minutes each side) at 375 degree;
6th Step: Marinate the vegetables with oil, black pepper,salt, a pinch of garlic and rosemary;
7th Step: Preheat the broiler; place the chicken and grill for 30 minutes (15 minutes for each side);
8th Step: At the same time grill the vegetables (five to seven minutes each side);
9th Step: Plate the vegetables and chicken side by side; Serve hot.
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