Cuban Chicken

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4 tablespoons olive oil
6 skinless, boneless chicken breasts
1-1/2 teaspoons cumin
½ teaspoon oregano
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
1 teaspoon minced fresh garlic
1 onion, chopped
1 tablespoon tomato pate
1/3 cup red wine
1 (14-1/2-ounce) can diced tomatoes, NOT drained
1 tablespoon brown sugar
¼ cup sliced green olives
1 tablespoon capers, drained

In a large skillet with 2-inch sides, heat oil over medium-high heat. Add chicken and sauté until lightly browned, about 2 minutes per side. Remove from pan and keep warm. Add onion to the pan and sauté until softened, about 3 minutes. Stir in cumin, oregano, cinnamon, nutmeg, cloves, cayenne and garlic. Add tomato paste and wine and simmer for about 2 minutes. Stir in tomatoes and brown sugar. Cover and simmer for about 5 minutes. Stir in olives and capers and return chicken to sauce. Heat briefly and serve.

2 thoughts on “Cuban Chicken

  1. Pingback: roasted potatoes

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