Real Greek Foods
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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