Chicken Thighs with Tomatoes, Olives and Capers

The inspiration for this recipe was Cuban picadillo, a meat dish usually seasoned with tomatoes, onions, garlic, and fragrant spices like cinnamon and cloves. Serve on a bed of white or brown rice.

Ingredients

• 8 boneless skinless chicken thighs
• 1 tsp olive oil
• 1/4 tsp oregano
• 4 tsp minced garlic
• 1/2 tsp pepper
• 3/4 cup chopped fresh parsley
• 1/3 cup chopped pitted kalamata olive
• 2 tsp capers
• 22 ounces canned diced tomatoes, undrained

Directions:

Heat oil in a large skillet.

Add chicken; cook 4 minutes on each side.

Remove chicken from pan; keep warm.

Add garlic to pan and sauté 30 seconds.

Add remaining ingredients; scrape pan to loosen brown bits.

Return chicken and accumulated juices to pan.

Reduce heat and simmer for 5 to 10 minutes or until chicken is done.

Serve

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