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QUICK PEPPER CHICKEN

Category:    Chicken
Yield: 4 servings
 
    1/4 c  Vegetable oil                       2 lg Green bell peppers, sliced
      1    Broiler-fryer, cut into                  -into strips
           -pieces                             1 lg Red bell pepper, sliced into
      1 ts Celery salt, divided                     -strips
      1 ts Chili powder, divided               2 lg Onions, sliced into rings
 
  Heat oil in large Dutch oven over medium-high heat; add chicken and
  sprinkle with 1/2 teaspoon celery salt and 1/2 teaspoon chili powder. Brown
  chicken on 1 side, about 5 minutes.  Turn chicken, sprinkle with remaining
  celery salt and chili powder; cook for about 5 minutes longer until chicken
  is browned.  Reduce heat to medium-low; cover, and continue cooking until
  fork tender, about 15 minutes longer.  Drain off and discard any
  accumulated fat.  Increase heat to medium-high; add peppers and onions and
  cook for about 5 minutes, stirring often, until onion is tender. To seve,
  sprinkle lightly with additionl chili powder, if desired.
  
  Makes about 4 servings.
  
  [Woman's Day  MEALS IN MINUTES  August 1985]
 

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