Chicken: Chicken Espana

posted by RisaG 07-21-100 6:17 PM

Chicken Espana
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 skinned and boned chicken breast halves
2 cloves garlic -- sliced
1 tsp. kosher salt
1 tsp. dried oregano -- crumbled
1/4 tsp. black pepper
2 tbsp. sherry vinegar
1 lb. red skinned potatoes -- chopped
1 medium onion -- halved and sliced
1/2 cup tomato sauce
2 tbsp. olive oil
1 bay leaf
1/4 cup green olives stuffed with jalapeno
2 tbsp. capers -- drained

4 slices country bread or Italian bread

Combine chicken, salt, pepper, oregano and vinegar in a large ziploc bag or a shallow pan. Cover or seal; chill for several hours (no more than 3), turning occasionally.

Combine olives and capers in a small bowl and set aside.

When ready to cook, combine chicken mixture (with marinade), potatoes, onion, tomato sauce, olive oil and bay leaf in a large skillet; bring to a boil. Cover, reduce heat and simmer, stirring occasionally, 50 minutes or until potato is tender.

Remove and discard bay leaf. Place olive mixture into pan and combine well.

Serve with green vegetable.

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