Dinner for 6

Covered Chicken Pot

Name: Covered Chicken Pot
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 6 chicken pieces; salt & pepper to season; 4 size carrots; 1 large chayote; 6 plum tomatoes; 1/2 size white onion; 2 large garlic cloves; 10 stuffed olives; 2 tsp capers; 1/3 cup raisins; 2 bay leaves; 2 sprigs thyme; 1/2 stick mexican cinnamon; 1 1/2 cup white wine; 1 semi-ripe plantain; 1 large potato

Chicken, vegetables, tomatoes, olives, raisins, and wine simmer together in one covered pot for a savory Mexican-style dinner.

$3.48per serving $$

55 minstart to table

6servings

Mexican Dairy-free Dinners

Ingredients

2 tbsp olive oil
6 chicken pieces
salt & pepper to season
4 size carrots
1 large chayote
6 plum tomatoes
1/2 size white onion
2 large garlic cloves
10 stuffed olives
2 tsp capers
1/3 cup raisins
2 bay leaves
2 sprigs thyme
1/2 stick mexican cinnamon
1 1/2 cup white wine
1 semi-ripe plantain
1 large potato

Steps

Cut the carrots, chayote, tomatoes, onion, garlic, plantain, and potato into bite-size pieces, and season the chicken with salt and pepper for 8 minutes.
Heat the oil in a large covered pot over medium-high heat, then brown the chicken on all sides for 8 minutes.
Add the onion, garlic, and tomatoes, and cook until the tomatoes soften for 5 minutes.
Pour in the wine, then add the olives, capers, raisins, bay leaves, thyme, and cinnamon before covering and simmering for 20 minutes.
Add the carrots, chayote, plantain, and potato, cover, and simmer for 14 minutes, checking that the chicken reaches 165 F before serving.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.