Savor the Flavor

Chicken with Sweet Peppers

Ingredients: 2 lbs. chicken tenders 2 tbsps. olive oil 1 large onion, diced 1 tbsp. crushed, garlic 2 bell peppers any color, cut into strips 2 tbsps. balsamic vinegar

1/2 cup white wine 1 tbsp. dried basil

Instructions: 2 lbs. of chicken tenders, cooked by your preferred method. Combine in fry pan, olive oil, onion, and garlic and sauté over medium 3-4 minutes. Add 2 bell peppers, any color, cut into strips, sauté 5 more minutes. Add to pan balsamic, white wine and basil and cook over low 15 minutes. In a 9X13 inch baking pan place cooked chicken and cover with pepper mixture and bake for 25-30 minutes until heated through and chicken is completely done. Serve with rice or pita bread.

A superb blend of flavors in this easy to prepare entrée.

Carla Mounzer, Lebanon

Chicken Kampama

Ingredients: 2 tbsps. butter 2 tbsps. olive oil

1/2 tsp. sugar

2 cloves garlic, minced 6 tbsps. tomato paste 1/4 tsp. ground allspice

3 lbs. chicken pieces

2 medium onions, chopped

1 cup tomato pieces 2 sticks cinnamon

1/4 cup red wine

Instructions: In a large skillet melt butter; add olive oil, brown chicken on all sides and remove from pan. Sauté onions and garlic in the pan, then add tomatoes, paste, seasonings, and wine. Bring to a boil, add chicken. Reduce heat to simmer and cook 60-90 minutes until tender. This recipe is from my beloved father’s files. Paul N. Chryssikos was a professor at Concord College but his avocation (which began initially as a primary source of income) was cooking! He was especially talented in preparing meats and spaghetti sauce. Every year when the faculty had their picnic, he made souvlakia, spaghetti or chicken. He loved cooking as much as he loved reading and writing poems. May his memory be eternal.

Paul N. Chryssikos, Greece

Savor The Flavor

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