Categories: chicken
Ingredients
- 2 tbsp olive oil
- 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1 cup ham, (1-inch) cubed
- 1 cup onion, finely chopped
- 3 tbsp basil, fresh (or 1 tbsp dried), minced
- 2 tbsp oregano, fresh (or 2 tsp dried), minced
- 4 cloves garlic, minced
- 2 cups tomato, finely chopped, seeded, and peeled
- 1 cup dry white wine
- 1/2 cup carrot, thinly sliced
- 1/4 cup water
- 1 tsp hot sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 (8-ounce) can tomato sauce
- 1 (2-ounce) jar diced pimento
- 1/2 cup frozen green peas
Directions
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Heat oil in a Dutch oven over medium heat until hot.
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Add chicken and ham; sauté 10 minutes or until chicken is browned. Remove mixture from pan.
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Add onion, basil, oregano, and garlic to pan. Sauté 5 minutes or until onion is tender; stir occasionally.
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Add tomato and next 8 ingredients (tomato through pimento); bring to a boil.
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Return chicken mixture to pan; cover, reduce heat, and simmer 40 minutes.
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Stir in peas; cook 2 minutes.