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I got this recipe from a friend of mine who was born in Peru. It's a wonderful tomato based sauce with spices and green olives, with chunks of chicken served over white rice. The native recipe calls for potatoes in the sauce, but I leave them out. It also calls for chicken thighs, but I prefer boneless, skinless breasts. Please don't be tempted to leave out the white wine, the combination of the wine with the olive juice makes the sauce so amazing. I usually double the sauce so I have extra to eat over rice.
Units: US | Metric
Serving Size: 1 (349 g)
Servings Per Recipe: 4