Roasted-pepper chicken

Yield: 1 servings

Measure Ingredient
1 tablespoon Olive or vegetable oil
1 \N Chicken cut up, or
2 \N Chicken breasts, quartered (and skinned if desired)
7½ ounce Jar roasted red peppers, or
2 \N 4-ounce jars sliced pimientos

On the last day of one mountain-cabin vacation I looked for dinner makings in the fridge and found a lone bottle of abandoned peppers (roasted sweet peppers, not hot chilies) and one cut-up chicken. With my favorite fast flourish of just putting two things together I browned the chicken, poured the peppers and their liquid (everything but the lid is my motto) into the frying pan, clapped the lid on, stuck the pan in the oven and waited 45 minutes. Delicious.

Preheat oven to 375!F. Heat large, heavy oven-proof frying pan over medium-high heat, then add oil. Lightly brown chicken pieces on all sides. Pour peppers, with liquid, over chicken. Cover pan, transfer to oven and bake 45 minutes.

Makes four servings.

Nutrients: (without chicken skin): calories 179, protein 26.7 grams, fat 6.3 grams, cholesterol 69⅕ mg, fiber 1.7 grams, sodium 64 mg.

From the files of Al Rice, North Pole Alaska. Feb 1994

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