Quick pepper chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| 1 | Broiler-fryer, cut into pieces | |
| 1 | teaspoon | Celery salt, divided |
| 1 | teaspoon | Chili powder, divided |
| 2 | larges | Green bell peppers, sliced into strips |
| 1 | large | Red bell pepper, sliced into strips |
| 2 | larges | Onions, sliced into rings |
Directions
Heat oil in large Dutch oven over medium-high heat; add chicken and sprinkle with ½ teaspoon celery salt and ½ teaspoon chili powder.
Brown chicken on 1 side, about 5 minutes. Turn chicken, sprinkle with remaining celery salt and chili powder; cook for about 5 minutes longer until chicken is browned. Reduce heat to medium-low; cover, and continue cooking until fork tender, about 15 minutes longer.
Drain off and discard any accumulated fat. Increase heat to medium-high; add peppers and onions and cook for about 5 minutes, stirring often, until onion is tender. To seve, sprinkle lightly with additionl chili powder, if desired.
Makes about 4 servings.
[Woman's Day MEALS IN MINUTES August 1985]