My cousin is like a sister to me.
She had, had a really rough week. Her dad (my mom’s brother and my uncle), hadn’t been well. Time didn’t allow for me to do much more than check-in on the phone, and I felt badly that I wasn’t able to able to help.
When the weekend arrived, my uncle was on the mend (phew! thank goodness!), my cousin was exhausted, and I finally had a moment. I wanted to bring her family some comfort — in the form of a meal, of course.
I looked in the fridge and spotted leftover Sweet Red Kapia Pepper Soup, a big container of the Roasted Garlic-Basil Brown Rice (pictured below), and a whole chicken, that I didn’t yet have plans for.A couple hours later I was in my car, on my way to my cousin’s, surrounded by the incredible scent of delicious baked chicken and sweet peppers.
- 1-1/2 cups Sweet Red Kapia Pepper Soup get the recipe HERE
- 1 whole approximately 3-pound cut up chicken, bone-in, skin removed
- Sea salt and freshly ground black pepper
Add the soup to a 9 X 13 X 2-inch baking pan.
Place the chicken in the pan, and dredge each piece in the soup, coating both sides very well.
Cover with plastic wrap and let the chicken marinate for about 1 hour in the refrigerator.
Remove the chicken from the refrigerator about 15minutes prior to cooking, and preheat the oven to 375 degrees F.
Season both sides of the chicken with salt and pepper and then place the pan (with all of the marinade), into the preheated 375 degree F oven.
Roast just until the chicken is cooked through, about 35 minutes.
This is delicious served over Roasted Garlic-Basil Brown Rice!