Lunes, Hunyo 25, 2012

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.


  • 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

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.

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