Prep 30 mins
Cook 1 hr
This is my family's all time favorite. We serve it with buttered pasta penne noodles- add a sprinkle of garlic powder and parmesan cheese to the noodles to make them taste even better! It is an easy to cook dish you could serve at a dinner party!
- 8 boneless skinless chicken breasts
- 1⁄4 cup butter
- 1⁄4 cup olive oil
- 1 onion, chopped
- 4 green onions, chopped
- 1 clove garlic, minced
- 1 (15 ounce) can tomatoes
- 1 bay leaf
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 (4 ounce) can diced green chilies, drained
- 1⁄2 cup chopped ripe olives
- 1⁄4 cup red wine
- salt and pepper
- Season chicken generously with salt and pepper.
- In a large frying pan saute the chicken in the butter until golden brown on both sides.
- Put on a plate and keep warm.
- Add the olive oil to the same pan and saute the onions and garlic until soft.
- Add the remaining ingredients and stir together.
- Return the chicken to the pan.
- Cover and simmer for 1 to 1 1/2 hours.
I love this dish! Very unique flavor. I'm going to try to start making it often! I'd recommend to anyone who loves a rich flavor and lots of good veggie chunks!
This is definately not Chicken Provencal! For what it is it's very good, but it's mexican. Just an observation, first of all if you cook boneless/skinless chicken for 1 to 1 1/2 hours, you will have dried up chicken pieces so I used thighs and breasts with bones. Very good served over Mexican Rice #117892!
This is definitely a Spanish dish, not Provencal (or Mexican, as some suggested). It is, however, very good! I made some changes according to taste and what I had on hand. We used canned jalapenos, not green peppers, four cloves of garlic, no olives, no green onions and half a bottle of wine. Yup, that's right, half a bottle. Quarter cup is for cowards ^_^