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]

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