A fabulous chicken casserole; I think I love any food that is called Spanish. Sweet, salty, and tangy work well together. I roasted some baby Yukon potatoes to go along with this, and served it on brown rice.
Spanish chicken casserole, a la Alvaro
3 ounces chopped pancetta
4 pieces of chicken (I used 4 boneless breasts, cut into big chunks)
2 cups chopped onions
1 cup raisins
1 cup stuffed olives, sliced
1 15-ounce can tomato sauce
1 28-ounce can peeled whole tomatoes
a bit of garlic
Fry the pancetta, then add the chicken and onions into the pan; cook until golden.
Add the tomato sauce with a teaspoon of salt, and a bit of sugar. Then add the peeled tomatoes, raisins, olives, and garlic.
Stir a few times and then let it cook on a slow fire for about 30 minutes. About 5 minutes before done, add a cup of frozen peas to the sauce. Serve over rice. Makes 4 servings.