Chicken Siciliano
fowl, stir-fried
1 whole chicken breast; diced
1/4 cup olive oil
4 large cloves garlic; diced
1 1/2 cups diced new potatoes
1/2 cup diced onions
1/4 cup diced green bell peppers
12 artichoke hearts; canned and drained,
or frozen and thawed
Skin, bone and dice chicken. Place in a small bowl with garlic and olive oil. Stir to coat. Let stand for 30 minutes or more. Drain some of the oil into a sauté pan and add potatoes, onion and pepper. Sauté until tender and lightly browned. Set aside. Drain remaining oil into wok and heat. Add chicken and stir fry until lightly brown and cooked through. Add artichokes and potatoes and heat and serve.
NOTES : Sautéed onions, peppers, and potatoes mixed with artichoke hearts and garlic-marinated, stir-fried chicken dice.
Our version of a dish from the Orlando Hyatt. The artichoke hearts were my husband's idea! I use home frozen artichoke hearts, but canned water pack may be substituted. 0 0 0 4219 20199 20088 0 0
Contributor: Marybeth Bontadelli
Yield: 2 servings
Preparation Time: 0:45
