Chicken in Picante Sauce


I made this for the first time last May and since then it has become a family favorite. Topping off at around 1 hour 15 minutes (prep time included) it is a slightly longer meal to prepare compared to much of what I cook, but I tell you what it is well worth the wait. I usually skip the blender step (because I don't have a blender, I really should buy one) and it still turns out yummy. Also, be sure to cook this at a low heat, the meat tends to toughen up at higher heats and you don't want that.





  • 2 lb. chicken pieces

  • 2 green peppers

  • 4 tomatoes

  • 3 cloves garlic

  • 1/3 cup cooking oil

  • 1 cup dry white wine

  • black pepper, marjoram

  • salt

  • small bunch of parsley



Wash the chicken pieces and dry them well. Rub the salt and black pepper on surface.

Clean and slice up the green pepper without the veins and seeds.

Boil tomatoes in water for 30 seconds. In ice water peel them.

Cut garlic into thin slices. Chop parsley.

In a large pan heat oil. Put in chicken pieces and brown well on all sides.

When brown, take chicken pieces out and keep warm. In the left-over oil sautee green peppers a short while.

Add tomatoes, chopped, and put back chicken, add marjoram, garlic and small amount of parsley.

Add wine, cover and slowly cook for one hour under lid.

Take out chicken pieces again.

Osterize in blender the juice in which it cooked and set over heat on stove.

IT SHOULD BE A SAUCE NOW OF THE RIGHT CONSISTENCY. IF IT IS TOO LIQUID, THICKEN IT WITH A TINY AMOUNT OF ARROW ROOTS AND COOK FOR A SHORT WHILE LONGER.


Put warm chicken pieces on individual plates and pour sauce over it. Cover with chopped parsley. Serve on a bed or white rice or pasta.



PS: For all you Kosher cooks, if you use kosher chicken and wine you're good to go with this recipe.

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