Chicken Nicaraguense

1. 1

   Brown chicken on both sides in a nonstick skillet, then transfer to a casserole or Dutch oven.

2. 2

   Add green pepper, celery, onion, carrots and garlic to the skillet in which the chicken cooked.

3. 3

   Cook briefly, stirring until vegetables are cooked but crisp.

4. 4

   Spoon vegetables over the chicken and add the tomato juice, squash, cumin, salt and pepper.

5. 5

   Cover the casserole and bake 50 minutes or until the chicken is tender when pierced with a fork.

6. 6

   Add the peas, and return casserole to oven, covered, for 10 more minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.