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1 3-lbs. chicken cut up into 8 pieces
In a 6-quart sauté pan with a cover or any shallow roasting pan with a cover, heat olive oil, add chicken pieces skin side down, onion, garlic, peppers, tomato, and zucchini.
Cook on high heat until you hear the chicken sizzle. Add the rest of the spices, and the 1/2 cup liquid. Lower heat and simmer 20 minutes.
The chicken will taste baked but will be very juicy, thoroughly cooked through, and absolutely delicious. You can serve over hot white rice (but not for Pesach).
Poster's Notes:
Posted by Simone Greenbaum
Nutritional Info Per Serving: N/A
1 onion sliced
1 large red pepper sliced
1 large green pepper sliced
1 medium zucchini, cut lengthwise in 8 pieces
4 tbsp. olive oil
2 garlic cloves, chopped finely
1 large tomato, cut up in small pieces
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. ground coriander
1/2 cup water OR stock
I made stovetop chicken that took about 20 minutes or so to cook and made a potato kugel and a broccoli omelet frittata as side dishes and lots of salads.