With the longer days and warmer weather, nobody wants to spend a lot of time in the kitchen cooking dinner. My friend Vera shared a one-pot, stove-top recipe with me — Hacienda Chicken. It is one of her family’s favorite meals. I cooked it last Sunday for my family and it was easy to prepare and delicious.
Vera’s Hacienda Chicken
- 28 oz. can whole tomatoes (do not drain)
- 1 large green pepper (cut in half-inch strips)
- 1 medium onion, diced
- 2 T. butter
- 1 4 or 8 oz. can mushrooms (do not drain)
- 1/2 c. water
- 1 T. paprika
- 1-3 t. salt
- 3 large or 4 medium chicken breasts
- 1 c. rice
- 1/2 c. sliced green olives
Cook onions in butter until butter melted and onions appear translucent. Add green pepper, mushroom, water and spices and stir. Place chicken breasts on top and gently spoon mixture over top. Cover and cook on low heat for 60 minutes or until chicken is fully cooked and easy to chunk, not shred.
Add rice and olives, stir. Cover and let simmer for another 20-25 minutes.