We eat a lot of chicken in Ecuador. It is cheap, plentiful, and can be used in so many dishes that it becomes the go-to meal, both for quickie “what do I make tonight?” meals and for guests. This is a recipe I first saw in The Wanderlust Kitchen web site, and have slightly modified for our tastes and the high altitude here in Cuenca.
We made it tonight for some Ecuadorian guests, and it was a hit with them as much as it has become a home favorite. Best to serve over rice, or as our friends suggested, with bread.
Tuscan Chicken
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Serves: 4
A one pot chicken meal that can be made in large batches. Left-overs are still delicious the next day.
Ingredients
- 1 Tbsp butter
- 1 lb chicken breast and/or thighs, skinless boneless
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp oregano
- ½ tsp thyme
- ½ white onion, diced
- 1 jalapeno, diced
- 3 cloves garlic, minced
- 12 oz mushrooms, sliced
- 2 cup stewed tomatoes
- 1 (15 oz) can Red Beans, drained
- 1 Tbsp sugar
- Salt and pepper to taste
Instructions
- Season the chicken with salt and pepper. Cook chicken in a large skillet, browning for 3 minutes on each side.
- Remove chicken and set aside.
- Melt the butter in the pan. Add the sliced mushrooms and sauté. Remove from the pan and set aside.
- Add the onion and jalepenos and sauté for 3 minutes. Add the garlic, and stewed tomatoes. Sauté for 2 more minutes. Stir in the spices, beans, and sugar.
- Transfer the chicken back to the pan and spoon some of the sauce over top of the chicken. Cook, covered, on the stove top until the chicken is cooked through and the sauce is bubbling, about ten minutes. Return the mushrooms to the pan.
- Taste and add salt and pepper as needed.
- Serve hot with rice or bread.