Continuing down the road of ethnic cooking, I discovered this chicken dish which really isn't all that different than something I would've cooked except for the use of paprika.  That said, one small addition added a really nice touch to a fairly simple recipe.



Peruvian Chicken

- four boneless chicken breasts
- two onions, chopped thick
- two green bell peppers, chopped thick
- two yellow bell peppers, chopped thick
- three garlic cloves, minced
- one tsp paprika
- one tsp ground cumin
- 1/4 tsp ground black pepper
- 1.5 tbsp white vinegar
- one tbsp olive oil

Preheat oven to 450F degrees.

In a small bowl, thoroughly combine garlic, paprika, cumin, black pepper, vinegar and olive oil.  Coat chicken pieces with the mixture and place in a greased 9x13 baking dish.  Coat onions and bell peppers with remaining mixture and layer on top of chicken.  Transfer to oven and bake for 35 minutes stirring the vegetables halfway through.

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