Brazilian holiday chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | SKINNED, BONED, CHICKEN * |
| 1 | each | LARGE ONION, SLICED |
| 1½ | each | GREEN PEPPER, DICED |
| 1 | each | RED PEPPER |
| ½ | teaspoon | GARLIC POWDER |
| 1 | each | BAY LEAF |
| 1 | teaspoon | GARLIC POWDER |
| ¼ | teaspoon | CUMIN |
| ¼ | teaspoon | OREGANO |
| 30 | ounces | TOMATO SAUCE |
| 15 | ounces | SAUCE CAN WATER |
| 1 | tablespoon | FRESH LEMON JUICE |
| 5 | cups | CHOPPED CELERY |
Directions
* CHICKEN BREAST MEAT CUT INTO 1" SQUARE PIECES, BONELESS, SKINLESS *------------------------------------------------------------------------* COMBINE ALL INGREDIENTS EXCEPT CELERY IN A LARGE SAUCE PAN. BRING TO A BOIL. REDUCE HEAT, COVER AND SIMMER FOR 1 HOUR AND 20 MINUTES. ADD CELERY AND COOK FOR 25 MINUTES MORE OT UNTIL CELERY IS TENDER CRISP. SERVE WITH RICE.