There are as many variations of this dish as there are cooks in Mexico.  We love this version, adapted from a Goya recipe. It’s easy to make, and   reminds us of another favorite–Puttanesca sauce, but with distinctly Mexican flavors.

• 4 boneless, skinless chicken breasts
• Mix of dried coriander, oregano, garlic, salt and pepper
• 1 medium onion, chopped
• 4 cloves garlic, chopped or slivered
• 8 oz tomato sauce or 4 large tomatoes, chopped
• 2 T, or to taste, adobo sauce (from can of chipotle with adobo)
• 12 large green olives stuffed with pimientos, roughly chopped
• 4 T capers
• 1 bay leaf
• Dried oregano, a pinch or 2 to taste
• 1-2 T pickled jalapeno peppers, chopped small (or more to taste)
• 1 cup chicken broth (or water for vegetarian version)
• Salt and pepper to taste

Sprinkle chicken with dried spice mix, and brown in olive oil in a heavy skillet, a few minutes on each side.  Remove from the pan.

Cook onion for about 10 minutes until soft.  Add garlic and oregano, stir for a minute, and add tomato sauce, adobo sauce, water or broth, olives, capers, jalapenos, and bay leaf.  Simmer for a few minutes.

Add chicken, cover in sauce, and simmer another 15 minutes, until chicken is cooked through.  Serve with rice or warm corn tortillas.

VEGETARIAN VERSION: Slice 2 lbs. of tofu into slabs 1/3 -1/2 inch thick, press with towel to remove excess water, and sprinkle with the dried herbs.  Pan fry in a little olive oil on an iron skillet or other  heavy frying pan, until brown, a few minutes on each side.  Simmer sauce for about 10 minutes on its own and then spoon over the tofu when you’re ready to serve.

Serves 4.  Gluten free.

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