To 3 lbs boneless, skinless chicken breasts add:
1 C dried apricots
1 C Spanish olives
1 head crushed garlic
3 T capers
1/4 C oregano
1/4 C red wine vinegar
1 C white wine
salt and pepper to taste
Allow the ingredients to marinate overnight in your cazuela.
The next day, bring the cazuela and contents to room temperature.
Cook at 350 degrees F for 1.5 - 2 hours.
This dish is lovely served over your favorite rice!
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