| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
2 |
servings |
INGREDIENTS
| 2 |
tb |
Flour |
|
|
Salt |
|
|
Pepper |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried rosemary |
| 1/4 |
ts |
Dried chile powder |
| 2 |
tb |
Olive oil |
| 2 |
|
Chicken breasts |
| 2 |
ds |
Habanero powder * |
| 1 |
tb |
Capers |
| 1 |
|
Dozen black olives; pitted |
| 6 |
|
Dried tomatoes; cut in 1 cmx 1 cm pieces) |
| 1 |
c |
Chicken stock |
INSTRUCTIONS
* (go easy, the point is to make it taste interesting but not really
hot. It probably tastes good when you turn up the heat, but I haven't
tried it - my s.o. gets the hiccups when the food is too hot.)
Mix first 6 ingredients, dredge chicken beasts in the mixture and
cook them in the hot olive oil until golden. Add chicken stock,
olives (cut in half), capers and dried tomatoes (If they're really
dry, soak them in the chicken stock first, which is what I did).
Add habanero powder and cook until the meat is done, about 15
minutes. The sauce should reduce to a syrupy consistency, so cover or
add some water as necessary. I served it with spinach and feta
strudel and chardonnay, but baguette and some other vegetables would
probably be ok.
Acknowledgements to Roger Verge and Paul Proudhomme.
Posted to CHILE-HEADS DIGEST by "A. Bucsics" <bucsics@ping.at> on Mar
29, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Life – your only chance. Eternity – payback time”