Chicken with Crushed Tomatoes, Broccoli, and Olives (Serves 4)
Back in 1989 when I began a quest to cook my way through the American Heart Association Cookbook, I quickly learned that canned tomatoes or tomato paste could fix almost any recipe or cooking mistake and produce edible, if not wonderful, results. Canned tomatoes add rich flavor at low cost. This is my first recipe dominated by tomatoes, and its good taste inspires me to look for more.
Prep Time: 10-15 minutes
Cook Time: 60 minutes
1.75 to 2 pounds of skinless, bone-in chicken thighs
28 ounces of crushed tomatoes (Cento’s All Purpose worked for me)
6-8 ounces of mushrooms
1 can of black olives (Lindsay Naturals Black Ripe California Medium Pitted Olives was my choice)
1 head of broccoli
1 large sweet onion
Extra virgin olive oil
Chop onion, slice mushrooms, and divide broccoli into bite-sized pieces. Preheat oven to 350 degrees.
Place a 6-quart Dutch oven over medium heat and cover bottom with olive oil. Brown chicken in hot oil. Add a heavy dusting of salt, black pepper, garlic powder, and cumin. Turn with tongs to brown the other side and add another heavy dusting of spices. Add mushrooms, onions, and broccoli. Add olives and salty water from can. Add crushed tomatoes. Add a cup of water if needed to make sure everything is fully bathed in liquid. Cover and bake in oven 50 minutes.
Notes: I think I like green olives better than black, but will eat black olives a few more times to make sure. Green or black works in this recipe, but I think black olives look best against tomato-red.
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