Chicken Nicaraguense

Name: Chicken Nicaraguense
Ingredients: 4 skinless, boneless chicken breasts; 1 green pepper, chopped; 1/2 c. diced celery; 1 onion, chopped; 1/2 c. diced carrots; 1 cloves garlic, minced; 1 c. tomato juice; 2 c. sliced squash; 1 tsp. cumin; salt and pepper to taste; 1/2 c. fresh or frozen peas

11 ingredients

1 steps

Ingredients

4 skinless, boneless chicken breasts
1 green pepper, chopped
1/2 c. diced celery
1 onion, chopped
1/2 c. diced carrots
1 cloves garlic, minced
1 c. tomato juice
2 c. sliced squash
1 tsp. cumin
salt and pepper to taste
1/2 c. fresh or frozen peas

Directions

1

Brown chicken on both sides. Put in casserole dish. Add green pepper, celery, onion, carrots and garlic to same skillet. Cook briefly, stirring until vegetables are tender-crisp. Spoon over chicken and add the tomato juice, squash, cumin, salt and pepper. Cover and bake 50 minutes at 350° or until chicken is tender. Add the peas and bake 10 more minutes.

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