April 28, 2012

Chicken with Capers

I Heart Cooking Clubs theme this week is from the earth and our Chef is Rick Bayless. I don't own any of Rick's cookbooks, so I went to our local library to check them out. Ahem. Our local library doesn't even have one of his books. So, I've been finding recipes on the internet and this one from Season 5, Mexico-One Plate at a Time sounded good. I thought about ordering one of his books, but really, the last thing I want to do is start collecting more of anything

Because I don't very often follow recipes when making dinner, I had fun putting this together. I would never have added cloves to a chicken recipe - it just isn't something that would occur to me. I did add it to this because I was following a recipe and I'm glad I did, although I couldn't detect the flavor. Served with some buttered orzo, this was a delicious meal with a combination of sweet, salty, savory, and spicy flavors.

Chicken with Capers - adapted from Rick Bayless
2 chicken breasts (boneless, skinless)
3 T olive oil
1 large onion, thinly sliced
2-14 oz. cans fire-roasted diced tomatoes
3 large jalapenos, seeded and thinly sliced
1/8 tsp ground cloves
1/2 tsp black pepper
1 c coarsely chopped pitted green olives
3 T capers, coarsely chopped, plus 1 T brine
1/4 c raisins
3 cups water

Dry chicken on paper towels. In a large Dutch oven, heat the oil. Lay the chicken in the pan and brown until golden. Remove chicken from pan.

Add the onions to the pan and cook until browned, about 10 minutes. Add tomatoes and jalapenos; cover and cook for 5 minutes. Uncover and cook until slightly reduced, about 20 minutes. Add spices, olives, capers, brine, raisins, and 3 cups water. Put the chicken back into the pan, cover and cook until the meat is cooked, about 25-35 minutes.

Rick Bayless @IHCC button rounded


  1. That looks amazing Karen! I can't stop looking at the photos...I'm so hungry. And I "hate" to be an enabler, but... collect his books! They're fantastic. ;)

  2. Great sounding recipe, but then again, I'm partial to Rick Bayless anything. I've been trying to find the time to make something of his to contribute to fun, maybe this week.

  3. That sounds delicious, Karen. If your library didn't have the books you wanted, they should have ordered them for you through inter-library loan! Well, that's what my library would have done for you anyway. ;) I'm glad you were able to find what you needed online instead.

  4. Hey,hey I am so into capers and olives oh yeah love the jalapenos also. This recipe couldn't be more perfect for us.

  5. This sounds delicious! This is one of the recipes I've printed, out of several from RB's website! Glad to know that it is good!

  6. This looks delicious with the capers and olives! I'd have to not mention the raisins to my family, but I'm willing to do that ;-)

  7. This makes a delicious dinner with such a mixture of texture and flavor. Yum! I don't have any of Rick's books either but fortunately, there are a number of recipes online, which I also have been using.

  8. Karen, this looks delish! My hubs loves olives- doesn't like capers but I do and the cook rules!!

  9. I love anything with capers and this sounds majorly delicious to me! I actually have a word document of some of the recipes from Rick's Mexican Everyday cookbook and if you want, I'd be happy to email it to you!

  10. We are all cookbook addicts at I♥CC - I picked up all of his before we started. And all of Tessa's before that. Is there a 12-step program for home cooks?
    What a warm and comforting dish - and everything is better with buttered orzo!

  11. I haven't bought any of ricks books yet either. But that has a slightly other reason that is because i am afraid that most recipes contain ingredients that are hard to get around here. I haven't been able to find a place that sells fresh jalapenos, habaneros, tomatillos or poblanos and other.... But i have been buying books from former featered chefs and they are all great! Great pick for this week.

  12. I think the good thing with Rick is that even if you decide not to buy any of his books, there are plenty of recipes on the web to discover. This chicken looks hearty and delicious--I am a caper fanatic! ;-)

  13. Wow, gorgeous pictures! Love the rustic background. I've heard alot about Rick Bayless, but haven't tried anything of his out - I was always imagining a lot of morter-and-pestling with his recipe, but this looks easy-peasy. Probably good w/ pheasant too!


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