1 tbs olive oil
4 skin-on, bone in chicken breasts (about 1.5lbs)
dried oregano
salt
1 poblano chili pepper, stemmed and seeded
1 white onion
1 large tomato (i don't like tomato, i substituted with a large green pepper)
2 cloves of garlic
1/2 cup chopped pickled jalapenos
1/2 cup pimentos
1 cup dry white wine
1. heat olive oil in a skillet over high heat. sprinkle chicken with oregano and salt. sear the chicken until well browned (about 7min per side)
2. meanwhile, slice the peppers and onions and garlic
3. once the chicken is browned, add veggies. cook until veggies soften (about 5 min). sprinkle with salt and add wine. bring to a boil. cover and simmer until chicken is finished cooking about another 10 minutes.
4. serve!
per serving: calories 421, fat 22g, cholesterol 109mg, sodium 1,304 mg, carbohydrate 9g, fiber 1g, protein 36g.
recipe taken from the june 2011 food network magazine
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