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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got this recipe from a friend of mine who was born in Peru. It's a wonderful tomato based sauce with spices and green olives, with chunks of chicken served over white rice. The native recipe calls for potatoes in the sauce, but I leave them out. It also calls for chicken thighs, but I prefer boneless, skinless breasts. Please don't be tempted to leave out the white wine, the combination of the wine with the olive juice makes the sauce so amazing. I usually double the sauce so I have extra to eat over rice. Ingredients:
4 -6 pieces chicken thighs or 4 -6 pieces chicken breasts |
2 tablespoons olive oil |
1/2 onion, chopped |
2 garlic cloves, chopped |
1 teaspoon tarragon |
1 teaspoon marjoram |
16 ounces tomato sauce |
1 (8 ounce) jar green olives, with juice |
6 ounces white wine |
salt and pepper |
Directions:
1. Saute the chicken pieces in the olive oil.
2. If using thighs, leave whole, if using breasts, cut in half.
3. Remove the chicken, and saute the onion and garlic until soft.
4. In a stock pot, add the chicken, onions and garlic, tarragon, marjoram, tomato sauce, white wine and salt and pepper.
5. Add the olives, and half the olive juice, discard the other half.
6. Bring to a boil, reduce heat and simmer for 30-45 minutes until the sauce has thickened and the chicken is cooked through.
7. Serve over steamed white rice.
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