Tex-Mex Chicken

Name: Tex-Mex Chicken
Ingredients: 6 skinless boneless chicken breast halves about 2 pounds, 960 g total; 3 chile peppers fresh jalapeno, seeded and thinly sliced, 3 to 4; 1 tablespoon minced garlic 15 g; 1 teaspoon dried oregano crushed, 5 ml; 1 teaspoon chili pepper 1.25 ml; 1 teaspoon salt ground cumin, optional and freshly, 1.25 ml; ground pepper to taste; 1 cup yellow onion chopped, 240 g; 4 tomatillos husked and chopped; 1 red bell pepper medium, seeded and chopped; 14 1/2 ounces tomatoes with juice whole, chopped; 1 cup dry red wine or water, 60 ml; 2 tablespoons tomato paste 28 g; 6 pitted black olives thinly sliced; 1 cup chopped fresh cilantro 16 g

15 ingredients

6 steps

Ingredients

6 skinless boneless chicken breast halves about 2 pounds, 960 g total
3 chile peppers fresh jalapeno, seeded and thinly sliced, 3 to 4
1 tablespoon minced garlic 15 g
1 teaspoon dried oregano crushed, 5 ml
1 teaspoon chili pepper 1.25 ml
1 teaspoon salt ground cumin, optional and freshly, 1.25 ml
ground pepper to taste
1 cup yellow onion chopped, 240 g
4 tomatillos husked and chopped
1 red bell pepper medium, seeded and chopped
14 1/2 ounces tomatoes with juice whole, chopped
1 cup dry red wine or water, 60 ml
2 tablespoons tomato paste 28 g
6 pitted black olives thinly sliced
1 cup chopped fresh cilantro 16 g

Directions

1

. Rinse chicken breasts and pat dry. Place each breast between 2 sheets of waxed paper or plastic wrap. Lightly pound with the flat side of a meat mallet to flatten evenly to about 1/2-inch (1.25 cm) thickness.
2

. Place 2 jalapeno slices (3 or 4 if you like hotter food) and 1/2 teaspoon ( g) of the garlic in the center of each breast. Fold in the sides, enclosing the pepper and garlic. Secure with a toothpick.
3

. In a small bowl, combine oregano, chili pepper, cumin, salt (if using), and pepper. Roll each breast in the mixture and set aside.
4

. Place onion, tomatillos, and bell pepper in the bottom of a 3 1/2 quart (3.5 l) or larger crockery slow cooker. Top with chicken breasts. Combine tomatoes and their juice, wine, and tomato paste. Pour over chicken. Do not stir.
5

. Cook on LOW for 6 to 8 hours or on HIGH for 2 to 2 1/2 hours.
6

. To serve, arrange chicken breasts on a heated serving latter. Stir olives into pan juices and spoon over chicken. Garnish with cilantro.