Pollo Guidado

• 2 to 3 lb. chicken breast or other parts, skinned
• 2 medium tomatoes, liquified in blender
• 1/4 c. chopped green olives
• 1/5 c. chopped pimientos
• 1/3 c. chopped bell pepper
• 1 large onion, finely chopped
• 1 to 2 c. chicken broth
• 1 to 2 jalapeno peppers, liquified in blender (for mild, use 1)
• 2 cloves garlic, mashed
• 2 tsp. ground cumin
• 6 ground peppercorns or 1 tsp. pepper
• 2 Tbsp. olive oil
• 1 to 2 tsp. salt

1. Heat olive oil in large skillet; place chicken, bone side down, in skillet.
2. Saute 5 minutes.
3. Add chopped vegetables and spices (not tomatoes and jalapenos).
4. Simmer 5 minutes, then add 1 cup of broth and salt.
5. Turn breasts over and cover for 15 minutes. Remove cover and bone the chicken, one breast at a time, and break into 3 or 4 large pieces.
6. Return to broth and vegetables.
7. Test for right amount of salt and spices; add more if needed.
8. Add the tomatoes, jalapenos and rest of broth; simmer, covered, for 10 minutes.
9. The liquid should cook down a lot; the final consistency should be of chicken in a thick tomato sauce.
10. Serve with arroz and frijoles refritos with corn tortillas.

chicken, tomatoes, green olives, pimientos, bell pepper, onion, chicken broth, jalapeno peppers, garlic, ground cumin, ground, olive oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270088 (may not work)