Saturday, January 30, 2010

Chicken with Salsa and Olives


I created this recipe as a fluke one night. I came across a recipe for chicken and green olives and it was fantastic but I thought it needed something else... something tomato-y but a zesty tomato... I wondered how salsa would taste on chicken. I figured I had nothing to lose so I gave it a whirl. The salsa adds layers of complex flavors, much more so than an ordinary tomato-based sauce. This recipe was an instant success and is requested by family and friends alike! What's especially nice about this recipe is that it's an easy recipe to cook, whether you are cooking for 2 or 20!

The recipe here will feed 6, with leftovers!

6 chicken breasts, trimmed of fat and halved
1 large jar of mild or medium salsa (Not Southwestern)
1/2 can of black olives, drained -- You and your children can enjoy snacking on the rest ;)
1/3 - 1/2  jar of small Spanish olives (green) with or without pimentos
Olive oil, 3 tbs
1 tsp. garlic powder
1/8 tsp. sea salt


Preheat oven to 350 degrees.

In a large saute pan heat olive oil.
Add chicken pieces, leaving a good inch in between each piece.
Cover all chicken with garlic power (feel free to add extra!) and some of the salt and cook until nicely browned.
Once browned remove from heat.
When all the chicken has been browned place in an oven-safe cooking dish -- a glass pie dish will do too
Place olives, black and green over the chicken
Pour salsa evenly over the chicken
(The salsa will liquefy slightly so the chicken will be cooking in wonderfully aromatic juices.)
Place the chicken in the oven and cook for an additional 20 -30 minutes
If you are not ready to serve, simply turn the heat off and leave the chicken in the warm oven. The chicken will not dry out!

Serving suggestions:
Saffron rice or couscous, Spiced Chick Peas (recipe below) and a Garden Salad


Spiced Sauteed Garbanzos (Chic Peas)
1 can garbanzo (chick peas) beans
1 tablespoon garlic powder
1 teaspoon sweet paprika
2 tablespoons of extra virgin olive oil
Sea salt and ground pepper to taste

In a saute pan add olive oil and heat the pan.
As pan is heating open the can of garbanzos, rinse and drain of all liquid and add to pan. Stir so that the beans are well covered. Add seasonings.
Garbanzos will start to brown, the shells will harden and get crisp. When nicely browned and crisp (taste) about 5 minutes, remove from pan and place in a serving bowl. May be served hot or at room temperature. Sprinkle with parsley if desired.

1 comment:

KK said...

I am so making this. I have been craving olives like mad lately and no, I am not pregnant!