David's Recipe for Poached Chicken Breasts in Creole Sauce
Tolerably low in fat, for people who believe in that kind of thing, but tastes like real food. Much easier to make than it looks.
Main Dish, American
- 3 lb skinless and boneless chicken breasts
- 3 large onions, finely minced
- 3 soup spoons olive oil
- 2 sweet green peppers, finely diced
- 1 stalk celery, sliced thin at a diagonal
- 1 clove garlic, finely minced
- 1 or more chili peppers, finely minced
- 1 580-gram can 28Bx tomato paste
- 1/2 580-gram can (1-1/2 cups) sliced green olives, drained
- 1 bay leaf
- Pinch of dried thyme
- 1 soup spoon brown sugar
- 2 soup spoons brandy
- 2 liters boiling water
- Saute the onion over a high flame for about 2 minutes, stirring constantly, until it is almost translucent.
- Add both kinds of peppers and the celery and continue sauteing for another minute.
- Stir in the tomato paste.
- Add the water, garlic, sugar, thyme, bay leaf, olives, and brandy.
- Stir, return to a boil, lower to a simmer, and simmer for 15 minutes.
- Take out 1 cup of the sauce and allow it to cool. This will be the marinade.
- Remove the cartilage, tendons, and anything else which bothers you from the chicken breasts and cut lengthwise so that you have 2 symmetrical chicken breast halves from each chicken.
- Marinate the chicken breasts in the marinade - What else can you marinate something in? - for at least an hour, mixing occasionally. If you are going to marinate them for more than an hour, they should be refrigerated, but return them to room temperature before poaching.
- When the chicken has marinated sufficiently and it is convenient for you to cook and serve them, reheat the remaining sauce to a simmer.
- Poach the chicken breasts in the sauce for 10 minutes.
- Serve immediately with rice, with additional sauce on both the chicken and the rice.