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Chicken a la Beatríz
Our very good friend in Venezuela, Beatríz Villegas, makes this dish for family and friends, and so have we. It can be prepared ahead and it is great the next day...if there is any left.
2 Tbsp. butter and/or olive oil
1 1/2 large onions diced
1/2 large leek, chopped
3 garlic cloves minced
1 red bell pepper chopped
8 boneless chicken breasts
half small bunch fresh parsley, chopped
1/2 to 1 cup chicken broth
1/2 cup white wine or more chicken broth
1/4 tsp. dry dill
1 large bay leaf
2 tsp. Worcestershire sauce
fresh ground pepper to taste
Melt butter or heat oil. Add onions, leeks, garlic, chopped red pepper; saute 5 minutes.
Add chicken breasts, sauté about 3 minutes.
Add broth, wine, herbs, Worcestershire sauce, and pepper. Cover and bake at 350° (for about 30 minutes) or cook on top of the stove until the chicken is cooked through and the sauce thickens a little.
Serve with rice.
Note: This can be made with chicken parts, but then the dish must be cooked 45 minutes to be sure the
chicken is well cooked.
Recipe from Beatríz Villegas
Caracas, Venezuela
copyright drmalerman.com, 1999 - 2014
Stay in touch: e-mail us at molarman@drmalerman.com,
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