One of my favorites! I would make it everyday if I could. I craved this all of the time when I was pregnant, with each one of my pregnancies. It is from my Paula Deen cookbook.
4 boneless chicken breast halves
1 large tomato, diced
2 cloves garlic, minced
2 bay leaves
1 tsp dried oregano
1/4 tsp black pepper
1/2 cup white wine (I use chicken stock instead sometimes)
1 (8-ounce) can organic tomato sauce
1 medium onion, diced
12 pitted green olives (I always add extra)
1 TBSP capers
1 1/2 tsp olive oil
1 green bell pepper, sliced
salt to taste
1 (2-ounce) jar pimentos
Put all the ingredients except the pimentos in a dutch oven, over medium heat. Bring to a boil. (If you boil it on high you will loose too much of the liquid- it happened to me). Reduce the heat and cook until the chicken is tender. Stir in the pimentos. Serve over brown rice.
No comments:
Post a Comment