Baked Chicken and Peppers

Ingredients:

6-8 pieces of chicken rinsed
3 small Assorted Bell Peppers(green, red, orange,etc)seeded and cut into strips
Olive Oil(to taste)
Garlic Salt(to taste)
Fresh Ground Black Pepper(to taste)
Herbal Seasoning like Mrs. Dash(to taste)




 Picture is from here

Cooking Instructions:

-Sprinkle Olive Oil on Peppers and mix lightly with your hands.
-Layer Peppers in Baking Dish
-Add a few tablespoons of water just to barely coat the bottom of the pan
-Sprinkle Olive Oil and seasonings onto Chicken
-Mix well with hands making sure to get under the skin
-Place chicken on top of peppers and cover with foil
-Bake at 375 degrees for 35 minutes.
-Take foil off and turn chicken over.
-I typically pierce my chicken with a fork at this stage especially with big pieces. It allows the chicken to cook more evenly and makes a nice addition to the pan drippings!
-Bake 30-45 more minutes or until desired doneness.

Enjoy!

The Trinity

The Trinity

In most if not all Louisiana and Creole dishes, we use what we call in Southern Louisiana;
"The Trinity". The Trinity is made up of diced onions, diced green bell peppers and diced
celery. This is the base for our dishes. We consider it a part of seasoning, along with garlic,
salt, pepper and garlic powder.

Don't confuse The Trinity with a mirepoix which is carrots, onions and celery. The
combination of onions, celery, and green bell peppers makes our cuisine have that rich and
unique taste. The importance of this seasoning mixture is why it is held in such high esteem
in Louisiana hence the name The Trinity.