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Categories:
chicken tomatoes green olives pimientos bell pepper onion chicken broth jalapeno peppers garlic ground cumin ground olive oil salt
Viewed: 30 - Published at: 7 years agoIngredients
- 2 to 3 lb. chicken breast or other parts, skinned
- 2 medium tomatoes, liquified in blender
- 1/4 c. chopped green olives
- 1/5 c. chopped pimientos
- 1/3 c. chopped bell pepper
- 1 large onion, finely chopped
- 1 to 2 c. chicken broth
- 1 to 2 jalapeno peppers, liquified in blender (for mild, use 1)
- 2 cloves garlic, mashed
- 2 tsp. ground cumin
- 6 ground peppercorns or 1 tsp. pepper
- 2 Tbsp. olive oil
- 1 to 2 tsp. salt
Method
- Heat olive oil in large skillet; place chicken, bone side down, in skillet.
- Saute 5 minutes.
- Add chopped vegetables and spices (not tomatoes and jalapenos).
- Simmer 5 minutes, then add 1 cup of broth and salt.
- Turn breasts over and cover for 15 minutes. Remove cover and bone the chicken, one breast at a time, and break into 3 or 4 large pieces.
- Return to broth and vegetables.
- Test for right amount of salt and spices; add more if needed.
- Add the tomatoes, jalapenos and rest of broth; simmer, covered, for 10 minutes.
- The liquid should cook down a lot; the final consistency should be of chicken in a thick tomato sauce.
- Serve with arroz and frijoles refritos with corn tortillas.
