| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breast halves, |
|
|
Skinned |
| 1 |
tb |
Olive oil |
| 2 |
|
Cloves garlic, minced |
| 1 |
|
Onion, chopped |
| 1 |
|
Sweet red pepper, sliced |
|
|
Into strips |
| 1 |
|
Green pepper, sliced into |
|
|
Strips |
| 1 |
|
Jalapeno chile, minced |
| 1 1/2 |
c |
Defatted chicken broth |
| 1 |
c |
Raisins |
| 1/4 |
c |
Tomato paste |
| 1 |
ts |
Ground coriander |
|
|
Salt, pepper |
INSTRUCTIONS
Cook chicken in oil over medium heat in large skillet until lightly
browned. Turn once. Add garlic, onion and peppers and saute 2 minutes. Mix
in broth, raisins, tomato paste and coriander.
Bring to boil, then reduce heat and simmer, covered, 10 minutes. Uncover
and cook 10 ninutes until chicken is tender and sauce is slightly reduced.
Season to taste with salt and pepper.
Posted to MM-Recipes Digest V4 #078 by "C. Jay Ahlgrim"
<ahlgrim@softdisk.com> on Mar 17, 1997
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