Recipe from: Hortensia Rodriguez(Betty's mom) and Betty
1 small onion
2 small potatoes
3 tablespoons Roasted Garlic
Olive Oil, (* If using regular Olive Oil, add 2 cloves of
fresh garlic to onion mixture)
salt and pepper, to taste
3 large chicken breast half without skin, with rib bones
1 cup tomato sauce
1/2 cup chicken broth
1/4 cup white wine
1 1/2 tablespoon oregano
2 teaspoons cumin
2 cups cooked White Rice
- In small food processor, mince the onion (and fresh garlic if using).
- Peel and Cut Carrots and Potatoes and set aside (place potatoes in cold
water to prevent browning).
- Sprinkle Chicken with kosher salt on both sides
- start cooking your rice and have all other ingredients out and ready for
Heat oil in large pan with high sides over medium-high heat. Brown chicken
on both sides. Brown in batches and add more oil, little by little, if
necessary. Once Chicken is browned and removed from pan, sauté onions until
translucent, about 3 to 5 minutes. Add broth, tomato sauce, wine, oregano,
cumin, salt & pepper to taste (about 1 -2 tsp of each). Return chicken to
the pan. Add potatoes, carrots and cover. Reduce temperature to medium to
medium-low and cook for about 30 minutes or until chicken is done.
Alternatively, use a pressure cooker and cook under pressure for about 10-15 minutes.
Serve chicken with carrots, potatoes and sauce over a bed of rice on each
plate.yields: 4-6 servings
* Food picture by Cris Forney Photography
Please note regarding baking recipes: not many of my instructions call for "greasing the pan" or using non-stick spray. The Silpat and Silicone Bakeware which I use do not require additional grease. If you're using a traditional baking pan or sheet, you must either apply butter or spray with non-stick spray. Please contact me with any questions.