Recipe information
Yield
serves 4
Ingredients
4 boneless chicken breast halves
1 large tomato, peeled and diced
2 cloves garlic, minced
2 bay leaves
1 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 cup white wine
One 8-ounce can tomato sauce
1 medium onion, diced
12 pitted green olives
1 tablespoon capers
1 1/2 teaspoons olive oil
1 green bell pepper, sliced
Salt
One 2-ounce jar pimentos
Preparation
Put all the ingredients except the pimentos in a Dutch oven on top of the stove. Over medium heat, bring to a boil. Reduce the heat and cook until the chicken is tender. Stir in the pimentos. Serve the fricasé over rice.
