Recipes
Recipe of the Week
Spanish Style Chicken and Potatoes
Ingredients
4 HAEN BONELESS CHICKEN BREASTS
2 T. extra virgin olive oil
1 onion
3 cloves garlic, finely chopped
1 red bell pepper, chopped
1 tsp. ground cumin
1 bay leaf
1 lb. small red potatoes halved
1 can (8oz.) Spanish style tomato sauce
salt and pepper
2 T. extra virgin olive oil
1 onion
3 cloves garlic, finely chopped
1 red bell pepper, chopped
1 tsp. ground cumin
1 bay leaf
1 lb. small red potatoes halved
1 can (8oz.) Spanish style tomato sauce
salt and pepper
Methods/steps
1. In large skillet, heat oil over medium heat.
2. Season chicken with salt and pepper and add to skillet. Cook, turning once, until browned, transfer to a plate. Reserve 2 T. oil in pan.
3. Using a food processor, puree the onion; add to the skillet along with the garlic.
4. Puree the red pepper and add to skillet with cumin and bay leaf.
5. Increase the heat to medium high and stir in potatoes, tomato sauce, and 1 cup water.
6. Lower heat, cover, and simmer for 10 minutes.
7. Add the chicken. Cover and simmer until chicken is cooked through, about 25 minutes.
8. Discard the bay leaf.
