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Entree
6 servings
15 minutes
30 minutes
Chef Steven Raichlen
1 1/2 tablespoons canola oil
6 chicken breast halves (8 ounces each) with bone and skin removed
3 cloves organic garlic, minced
1 tablespoon mustard, coarse
1 1/2 teaspoons curry powder
1/2 teaspoon dried oregano
1 onion, finely chopped
1 ribs organic celery, finely chopped
1 Organic Bell Pepper (red) thinly slivered
1 Organic Bell Pepper (green) thinly slivered
3 sprigs organic cilantro
3 tablespoons organic parsley, chopped
1/4 cup tomato puree
1 chicken bouillon (1/2 inch cube) crumbled
Salt and fresh ground black pepper
Heat the oil in a large nonstick skillet over medium heat. Add the chicken, garlic, mustard, curry, and oregano. Cook for 5 minutes, or until the chicken is browned. Add the onions, celery, bell peppers, culantro or cilantro, and 2 tablespoons of parsley.
Cook over medium heat for 8 minutes, or until the vegetables are soft. Increase the heat to high, add the wine or water, and bring to a boil.
Stir in the tomato puree and bouillon cube and bring to a boil. Reduce the heat to medium and simmer for 5 minutes. Season with salt and black pepper.
Cover the skillet, reduce the heat to low, and simmer for 5 minutes, or unitl the chicken is very tender and no longer pink and a meat thermometer inserted in the center of a breast half registers 165°F. Season with more salt and black pepper, if desired. Sprinkling the remaining 1 tablespoon parsley on top.
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