Ingredients
- 2 (2-pound) broiler-fryer chickens shopping list
- 2 large sweet red peppers, cut in strips shopping list
- 2 large green peppers, cut in strips shopping list
- 1 jicama, thinly sliced shopping list
- 3 tablespoons olive oil shopping list
- 1/4 cup chopped cilantro leaves shopping list
- 1/2 teaspoon ground cloves shopping list
- 1/4 to 1/2 teaspoon crushed red chili peppers shopping list
- 2 cloves garlic, minced shopping list
- 2 cups mild, medium or hot thick-and- chunky salsa shopping list
- 1 cup shredded sharp cheddar cheese shopping list
- 1 cup sliced black olives shopping list
How to make it
- Preheat oven to 375 degrees.
- Split each chicken.
- Arrange sweet red peppers and green peppers in 13 x 9 x 2-inch baking dish. Cover with jicama.
- In small bowl, whisk together olive oil, cilantro, cloves, red chili peppers and garlic. Pour half over vegetables. Place chicken halves breast side up on top of vegetables. Pour remaining olive oil mixture over chicken. Cover tightly with foil and bake for 30 minutes, or until chicken is fork-tender.
- Pour salsa over chicken. Scatter cheese over salsa. Bake, uncovered, for 5 minutes, or until cheese is melted and salsa is hot. Top with olives. Serve at once.
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The Rating
Reviewed by 4 people-
I'm in. Thanks Dix.
jenniferbyrdez
in kenner loved it
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" It was excellent "