I haven't blogged in awhile, been too busy gardening and other stuff. But I thought I would share this recipe.
I started with this
I didn't want to make it with peppers, and otherwise it looked a little too plain. So I substituted about 3/4 cup thinly sliced fennel bulb for the peppers, and also 1 1/2 tsp smoked paprika for the paprika. I used Castellano olives, which are brined green olives that are very fruity. I cut them off the pits and chopped them coarsely. For tomatoes, I always use these because they have no added salt and are very ripe and good quality. I also added a bit more water because I was using about 3 1/2 lbs of chicken. I thickened the sauce at the end with a little cornstarch in water and served it on a bed of whole-wheat pasta topped with braised chard. It was delicious.