Pollo a la Espanola
Serves 4
4 6 to 8 oz portion
3tsp Olive Oil
5 oz Diced Smoked Bacon or Pancetta
2 oz Chopped Garlic
1 Red Pepper Fine Diced
1 Green Pepper Fine Diced
12oz Plum Tomato Chopped
3oz Sherry Wine
2 tsp Chopped Cilantro
Salt & Pepper to taste
Pinch Cumin Coriander and Chile Powder
Rub Chicken Breast with a Pinch of Cumin Coriander and Chile Powder. Heat Oil in a Warmed pan on Medium heat. Add chicken to hot pan, caramelized on one side, turn over and add peppers, pancetta allow to sauté and caramelize.
Deglaze pan with sherry wine and reduce. Add plum tomato with juice from the can.
Transfer to casserole and finish in the oven. Serve over rice or cous cous.
