Pollo Con Salsa Verde - A Spanish Chicken Recipe-

A yummy recipe learnt from Chef Rozario. The fun part was that he cooked for me first and showed how the whole thing is done. Later, he gave me the chance to cook for him. A super experience learning Spanish Cuisine.

INGREDIENTS

·         2 lbs (1 kg) boneless skinless chicken breast

·         4 oz (50 gr) bread crumbs or unbleached white flour for breading

·         olive oil for frying

·         3 cloves of garlic

·         1 onion

·         1/2 tsp red pepper flakes

·         4 Tbsp Tomato puree

·         salt to taste

·         2 Tbsp flour

·         5 oz (150 ml) white wine

·         1-2 cups chicken broth

·         2 Tbsp chopped parsley

Preparation:

This Chicken Breast with Green Sauce recipe makes 4 servings.

Pat chicken breasts dry with paper towel. Pour bread crumbs or flour and 1/2 tsp salt onto a large dinner plate. Coat chicken breast in flour on both sides.

Pour 1/4-inch olive oil into a 10-inch frying pan and heat. When oil is hot, brown chicken breasts on both sides. Remove and set aside for later.

Finely chop onion and garlic. Pour enough olive oil to cover bottom of a large, deep frying pan and heat. When hot enough, sauté chopped onion, garlic and red pepper flakes.  When onions are transparent, add 1-2 Tbsp flour and fry for 3 minutes, stirring constantly. Add the tomato puree. cook for a while. Pour in wine, stir and simmer for 3-4 minutes.

Place chicken breasts into the pan with onions and garlic. Slowly pour in chicken broth. Chop parsley and add to pan. Adjust salt. Stir and simmer for 5 minutes, or until breasts are fully cooked and sauce thickens slightly.

Serve with white rice or fried potatoes.