Hit ‘N’ Run Chicken Pan Baked

Hit ‘N’ Run Chicken Pan Baked
Dear God can only help me how to call this dish in my native language!

Yesterday, we went to visit my aunt and then to see with friends and they gave us both a lot of local tomatoes and peppers and little domestic peppers, and today when I go to purchase more peppers in the store I saw a book (store flayer) every store have it and I saw what was on sale this week and inside I found… this recipe is just written for me … however the recipe is from Jamie Oliver. The time of preparation is: 1hour and 10minutes, easy

Ingredients for 4 people:

4 large ripe tomatoes,
2 purple onion,
1 red bell pepper,
1 yellow bell pepper,
6 chicken thighs without skin,
5-6 cloves of not peeled garlic,
1 teaspoon thyme,
1 teaspoon minced smoked pepper,
1 oz (30 ml) of olive oil,
1 oz (30 ml) balsamic vinegar / vinegar,
dry seasoning,
finely chopped parsley,
green salad,
some fine bread,


Remove the bones from the chicken thighs, wash them, clean up of excess fat and remove the skin. I had 4 small cutlets and I used them instead of chicken. Dry them out of the water and very little salt and pepper or salt them with mix spice for chicken and leave them aside, to stand while you prepare the vegetables. Wash tomatoes and if they are small one, cut them into quarters, and if they are larger cut them into several pieces. Wash peppers, clean of veins and seeds and cut them into large cubes. I used regular green peppers (cubanelle).

Cloves of garlic not peel, hit them with a wider knife to smash them. Purple onion clean, and cut in slices about 0.3 inches (1 cm) thickness. All this put into a large bowl, add the finer cutting of thyme (I use a mixture of dry spices, thyme, rosemary, basil, oregano) pour ground smoked pepper, olive oil, balsamic vinegar (I use white), salt and pepper to taste and mix all well with your hand. (I put more vegetables than in the recipe was written). Pour in a larger pan and spread out all over the pan. Make 6 holes and put the pieces of chicken, but do not cover them with vegetables. Bake in the preheated oven at 350 °F (175 °C) for about an hour, every 20 minutes pour the chicken with the vegetable juices. While the vegetables are baked, you may cook basmati rice, and if you don’t want to serve with rice, make a green salad or a fine beget to pick up those juices that will be dropped from vegetables. I served with basmati rice, before serving sprinkle with finely chopped parsley. Enjoy!!!!!

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