8 chicken breasts
Marinade
2 lemons, juiced
1 tsp cumin
salt
pepper
8 garlic cloves chopped into little bits
Sauce
2 very large onions
2 green peppers and 1 red pepper
8 more garlic cloves
32 oz box of chicken broth
4 large chopped up tomatoes
2 8oz cans of tomato sauce
1 jar of sliced pimiento stuffed olives
1 cup raisins
2 14.5oz cans of okra (unless you can find it fresh)
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Mix all the marinade ingredients and marinade the chicken breasts in it for several hours.
Grill the chicken for about 5 minutes per side to get them a little brown and seal in the marinade flavor, they don’t have to be fully cooked.
Put the onion, peppers, and garlic in a large pot, saute them in olive oil until they are somewhat soft. Pour in the rest of the ingredients and bring to a boil.
Add the grilled chicken breasts and simmer for 1 – 1.5 hours.
Serve the chicken and sauce over rice.
Note on the plantains – you are to have black skinned mushy plantains go into the pot along with the okra and tomatoes and so on, but the ones I bought were still green and useless in this regard. With the plantains there would have been an added sweetness, that would have been interesting.
Another note – hot sauce made a good addition on top of this dish to give it a little kick.
Makes 8 servings.
