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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I first tasted this dish in a restaurant here in Santa Monica, CA. It was marvelous so I went home and tried to recreate it. My family thinks it is better than the original. I also hope that you will like it. Ingredients:
2 lbs chicken breasts or 2 lbs chicken thighs, cut into byte sized pieces |
3 medium green peppers, diced |
1 medium onion, diced |
2 garlic cloves, crushed |
4 tablespoons olive oil |
1 (1 lb) can whole tomato, diced |
1 (8 ounce) can tomato sauce |
1 teaspoon thyme |
1 bay leaf |
2 teaspoons gumbo file |
2 dashes hot pepper sauce |
2 -3 tablespoons worcestershire sauce |
salt and pepper |
1/2 cup sliced black olives |
Directions:
1. Pour 2 Tablespoons of olive oil in the pan and cook the chicken until the juice runs clear.
2. Remove from pan, let cool slightly in a bowl.
3. Saute the green peppers, onion, and garlic in the other 2 Tablespoon of olive oil until vegetables are tender but dont over cook them.
4. Add thyme, bay leaf, gumbo file, hot pepper sauce, and Worcestershire, and season to taste with salt and pepper. Cook 15 minutes.
5. Add chicken and cook another 10 minutes.
6. Lastly, add olives and heat through. Serve over rice.
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