My version of a Virginia dish, recipe inspired by James Villlas.
Flour a selection of chicken pieces and fry in vegetable oil, set aside.
Fry 2 sliced onions and one large red capsicum.
Combine all ingredients in a casserole dish
Add 1 400gm tin tomatoes
2 tsp allspice
Salt and pepper
1 cup chicken stock
Bake for 30 minutes.
NB: the original dish added raisins and almonds
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