Fricasé de Pollo

Name: Fricasé de Pollo
Yield: serves 4
Ingredients: 4 boneless chicken breast halves; 1 large tomato, peeled and diced; 2 cloves garlic, minced; 2 bay leaves; 1 teaspoon dried oregano; 1/4 teaspoon black pepper; 1/2 cup white wine; One 8-ounce can tomato sauce; 1 medium onion, diced; 12 pitted green olives; 1 tablespoon capers; 1 1/2 teaspoons olive oil; 1 green bell pepper, sliced; Salt; One 2-ounce jar pimentos

December 14, 2011

Recipe information

Yield
serves 4

Ingredients

4 boneless chicken breast halves

1 large tomato, peeled and diced

2 cloves garlic, minced

2 bay leaves

1 teaspoon dried oregano

1/4 teaspoon black pepper

1/2 cup white wine

One 8-ounce can tomato sauce

1 medium onion, diced

12 pitted green olives

1 tablespoon capers

1 1/2 teaspoons olive oil

1 green bell pepper, sliced

Salt

One 2-ounce jar pimentos

Preparation

Put all the ingredients except the pimentos in a Dutch oven on top of the stove. Over medium heat, bring to a boil. Reduce the heat and cook until the chicken is tender. Stir in the pimentos. Serve the fricasé over rice.

Paula Deen's Kitchen Classics

TagsChicken Breast Chicken Poultry Tomato Vegetable Olive Main Dinner One-Pot Meals Easy Weeknight Meals Simmer Dutch Oven Cookbooks

Recipe notes

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