Chicken with colorful vegetables

Name: Chicken with colorful vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Sweet peppers; 2 Onions; 1 can(s) (425 ml; 285 g) Vegetable corn; 1 can(s) (425 ml, 255 g) kidney beans; 1 can(s) (850 ml) peeled tomatoes; 150 g frozen peas; 7-10 Tbsp Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Butter or margarine
7-10 Tbsp Sweet peppers
2 Onions
1 can(s) (425 ml; 285 g) Vegetable corn
1 can(s) (425 ml, 255 g) kidney beans
1 can(s) (850 ml) peeled tomatoes
150 g frozen peas
7-10 Tbsp Parsley

Directions

1
Wash the chicken and pat dry. Rub with salt and pepper inside and out. Place the chicken on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 1 hour.
2
Mix fat and paprika and brush the chicken with it from time to time. In the meantime, peel onions and cut them into slices. Drain the corn and beans. Chop the tomatoes in the tin.
3
Add everything with the peas to the chicken 15 minutes before the end of the frying time. Remove the chicken from the pan, place it in a dish and keep it warm. Season the vegetables with salt and pepper and put them around the chicken. Serve garnished with parsley.