Cayman Prep and High School have produced a book of multi-cultural family recipes that everyone can enjoy.

It was made possible through the selfless efforts of the parents of Cayman Prep students who worked tirelessly to see the project through to fruition.

iNews will be serializing local and world recipes from Prep to Success which is available to buy at Cayman Prep and High School, Diver’s Supply & Book Nook.

Nutrition Facts per serving: Calories 294 .6, Protein 31 .43 Gm, Carbs 1 2. 19 Gm, Fat 12.8 Gm, Cholesterol 85.3 1mg, Dietary’ Fiber 1.944 Gm, Sugar 3.905 Gm, Sodium 870.9 mg , Calcium 53.91 mg, Potassium 431.4mg , Iron 2.005 mg

Directions

• Season the chicken pieces with   salt and   pepper, then dust them with flour.
• Sear the chicken in hot oil to seal in the juices.
• Remove chicken; set aside.
• Sauté the onions and garlic in pan drippings, until onions are translucent  (be careful not to burn the garlic).
• Add mushrooms, and add a dab of butter; cook down until soft.
• Add crushed tomato and tomato sauce; cook down for 5 to 6 minutes.
• Add broth, oregano, bay leaves and crushed red pepper.
• Bring to a boil; add the chicken, cover and cook   down for about 20 minutes.
• Remove bay leaves, and serve hot over linguini or white rice.

Ingredients (Serves 6)

• 1 (28 oz.) can crushed tomatoes
• 2 packs fresh button mushrooms, sliced
• 1 (8 oz.) can tomato sauce
• 1 Tbsp.  oregano
• 2 tsp. salt, or to taste
• 2 bay leaves
• Black pepper, to taste
• 2 ½ cups chicken broth
• ¼ cup oil
• ½ tsp. dried crushed red pepper
• 4 split chicken breasts
• 4 chicken legs/thighs
• 2 sm. (or 1 med.) onion, chopped
• 4 lg. cloves garlic, minced
• Flour, for dredging