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Full Online Book HomeLearning KitchenPoultry - Chicken - Chicken Espana
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Poultry - Chicken -  Chicken Espana Post by :aussiedave Category :Learning Kitchen Author :Unknown Date :March 2012 Read :958

Click below to download : Poultry - Chicken - Chicken Espana (Format : PDF)

Poultry - Chicken - Chicken Espana

Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 skinned and boned chicken breast halves
2 cloves garlic -- sliced
1 tsp. kosher salt
1 tsp. dried oregano -- crumbled
1/4 tsp. black pepper
2 tbsp. sherry vinegar
1 lb. red skinned potatoes -- chopped
1 medium onion -- halved and sliced
1/2 cup tomato sauce
2 tbsp. olive oil
1 bay leaf
1/4 cup green olives stuffed with jalapeno
2 tbsp. capers -- drained

4 slices country bread or Italian bread

Combine chicken, salt, pepper, oregano and vinegar in a large ziploc bag or a shallow pan. Cover or seal; chill for several hours (no more than 3), turning occasionally.

Combine olives and capers in a small bowl and set aside.

When ready to cook, combine chicken mixture (with marinade), potatoes, onion, tomato sauce, olive oil and bay leaf in a large skillet; bring to a boil. Cover, reduce heat and simmer, stirring occasionally, 50 minutes or until potato is tender.

Remove and discard bay leaf. Place olive mixture into pan and combine well.

Serve with green vegetable.
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2 lbs chicken breasts (baked and shredded) 1 (10 3/4 oz) can cream of chicken soup 1 cup sour cream 1 med. onion chopped 1 (10 oz) can enchilada sauce1 (16 oz) jar salsa, any flavor1 (8 oz) bag shredded Cheddar cheesePreheat oven to 350° F. Mix together all ingredients Roll in tortillas Place in 9-13 pan Mix 1 enchilada sauce and salsa; pour over enchiladas. Sprinkle cheese over all. Bake for 30 min.