 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 1/4 | breasts, bone and skin removed | breast | 1 3/4 | medium | carrots diced | 3/4 | dash | salt | 1/3 | can, 15 oz (303 x 406) | tomato sauce | 1/8 | jar (5 oz) | Olives, Green Calamata | 7/8 | leaf | bay leaf | 1/4 | tablespoon | olive oil, extra virgin | 1 1/3 | ring (3" dia, 1/4" thick) | green pepper, chopped | 1 1/8 | cups (8 fl oz) | water |
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Steps
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Sequence
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Step
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| | 1 | Place cut up chicken breast in a pay with water. Add pinch of salt. Cook at moderate high heat until the water starts to boil, then lower the heat to low. | | 2 | Peel and dice the carrots into 1/4" size pieces. Set aside. | | 3 | Dice the green bell pepper into 1/8" pieces. Set aside. | | 4 | In a pan add the *sofrito, tomato sauce, olives, carrots, green bell pepper, bay leaves, olive oil, and 1 cups of the water. Cook at moderate heat until it starts boiling. Lower to moderate low heat and simmer for 20 minutes. Stir occasionally while simmering. | | 5 | Continue to simmer at moderate heat. Stir every 15 minutes. | | 6 | Makes approximately 4 servings. | | 7 | Serve over white or brown rice or noodles if you like. |
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