subject: Mediterranean chicken with olives and sundried tomatoes - Recipe [print this page] Mediterranean chicken with olives and sundried tomatoes - Recipe
Easy cooking:
It will not take much time to throw this dish together. I typically serve it with rice. In fact, I frequently mix cooked rice right into the recipe. It is also a healthy dish with tomatoes, anchovy paste, olives, chicken, etc. You may wish to consider leaving the wine out. It gives the sauce a slightly bitter taste which I like. But this may not be for everyone's pallet. You can also substitute Calamata olives for the black olives.
Ingredients (serves 6):
8 chicken breasts cut into about -inch cubes
Salt and pepper
1 tablespoon extra virgin olive oil
1 28-ounce can tomato puree (try to use puree from San Marzano tomatoes)
Salt and pepper the chicken on both sides. Place one tablespoon olive oil into a pan and saut chicken on high heat until it browns, about 20 minutes (see photo).
Salt and peppered chicken frying.
Meanwhile, in another pan, add the tomato puree, white wine, sundried tomatoes, olives, olive oil, oregano, basil, and anchovy paste and cook on medium-low heat while the chicken is cooking.
Sauce with tomato puree, sundried tomatoes, oregano, basil, anchovy paste, black olives, and white wine.
When the chicken has browned, add it to the sauce and simmer for about 20 more minutes. Cook the rice. It can be added directly to the sauce and chicken or served on the side.
Bon apptit!
Ready to serve with either rice or you can mix the rice directly into the sauce and chicken.
