Chicken Hunter's Style
I found this recipe in a paperback book in 1968 and have enjoyed it many, many,
many times since. It's so good you never get tired of it! When it starts cooking...
Ah-h-h-h-h-h! The aroma is SUPER!
- 1 chicken, cut up
- 1 large bell pepper
- 1 large onion
- 1 large (28 ounce)
can peeled whole tomatoes*
- 2 eggs
- Italian bread crumbs
- Olive oil
* Tomatoes in water/juice only, NO puree, no "seasoning" - cut
up or diced tomatoes okay, but not crushed! it's different.
- Coat chicken in lightly beaten eggs with salt and pepper.
- Roll in Italian bread crumbs.
- Fry in olive oil until lightly brown.
- Remove from oil.
- Place chicken in large stainless pot (no oil) with cover.
- Cut onion into big chunks, and cut bell pepper into strips. Add to pot.
- Add can of tomatoes (liquid too, rinse can into pot), breaking up if whole
- Add some water; cover. Too much water is no good (you're not making
- Simmer for 45 minutes to 1 hour or until chicken is very tender. Keep from
burning on bottom - that will ruin it. Stir carefully without breaking up chicken.
Don't change ingredients (if it ain't broke, don't fix it!).
Tastes even better when warmed up.
Bonus: Use leftover as a pasta sauce. Thicken a little with cornstarch. Some
chicken left is okay.
Submitted to Recipe Goldmine by Leo Duchaine, Las Vegas, Nevada