Mediterranean chicken with olives and sundried tomatoes
It will not take much time to throw this dish together. I typically serve it with rice. In fact, I frequently mix cooked rice right into the recipe. It is also a healthy dish with tomatoes, anchovy paste, olives, chicken, etc. You may wish to consider leaving the wine out. It gives the sauce a slightly bitter taste which I like. But this may not be for everyone’s pallet. You can also substitute Calamata olives for the black olives.
Ingredients (serves 6):
- 8 – chicken breasts cut into about ½-inch cubes
- Salt and pepper
- 1 tablespoon – extra virgin olive oil
- 1 28-ounce can – tomato puree (try to use puree from San Marzano tomatoes)
- 1 cup – white wine (e.g., chardonnay)
- 1 7-ounce bottle – sundried tomatoes (oil poured off), chopped
- 1 6-ounce can – black olives, pitted and chopped
- 2 tablespoons – extra virgin olive oil
- 1 teaspoon – oregano, preferably fresh
- 1 teaspoon – basil, preferably fresh
- 2 teaspoons – anchovy paste
- 6 cups – cooked rice
Salt and pepper the chicken on both sides. Place one tablespoon olive oil into a pan and sauté chicken on high heat until it browns, about 20 minutes (see photo).
Salt and peppered chicken frying.
Meanwhile, in another pan, add the tomato puree, white wine, sundried tomatoes, olives, olive oil, oregano, basil, and anchovy paste and cook on medium-low heat while the chicken is cooking.
Sauce with tomato puree, sundried tomatoes, oregano, basil, anchovy paste, black olives, and white wine.
When the chicken has browned, add it to the sauce and simmer for about 20 more minutes. Cook the rice. It can be added directly to the sauce and chicken or served on the side. Bon appétit!
Ready to serve with either rice or you can mix the rice directly into the sauce and chicken.
You can always tell an eexprt! Thanks for contributing.
Yes, I agree. It is excellent with either in my opinion.
This would be much better with pasta. After all, this is a Med dish, not Chinese.