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Dutch Oven Chicken

Ingredients

1 large onion, chopped

3/4 cup sliced red or green bell pepper

4 boneless chicken thighs

2 tablespoons olive oil

1 teaspoon prepared horseradish

1/2 teaspoon chopped fresh parsley

1 tablespoon fresh lemon juice

1 teaspoon paprika

1/2 teaspoon salt

3 skinless, boneless chicken breast halves - cut into strips

Directions

Saute onions in boiling oil until golden; drain.

Place chicken in a large pot. Season with chopped red pepper and green pepper. Fry over moderately high heat, turning, for about 5 minutes. Add olive oil, horseradish, parsley and lemon juice. Bring to a simmer; turn once. Reduce heat to low; cook, stirring occasionally, for 5 minutes. Gradually stir in paprika and salt. Heat through.