Chicken Marengo

Contributed By: Kay Davis

Ingredients:

2-3 lbs. boneless, skinless chicken
1 large onion, chopped
1 large (1 cup) carrot, chopped
¼ cup water
3 tblsp. tomato paste
1 can diced tomatoes
¼ cup brandy
½ tsp. sugar
1 tsp. garlic powder
1 tsp. adobo powder seasoning
1 tsp. marjoram

Method:

1. Spray large nonstick skillet with cooking spray. Heat over medium-high heat. Add chicken; cook 2 to 3 minutes on each side, or just until browned on both sides. Remove chicken from skillet; cover to keep warm. Set aside.
Reduce heat to medium. Add onions, carrots, water and oil to same skillet; cook 5 to 8 minutes, or until carrots are crisp-tender, stirring frequently. Stir in tomatoes with their liquid, the tomato paste, brandy, sugar, marjoram, garlic adobo seasoning powder and pepper. Cook 1 to 2 minutes, or until heated through, stirring occasionally. Add chicken. Spoon some of the sauce over chicken; cover with lid. Cook 40 minutes, or until meat Is done.
Serve over rice.


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