INGREDIENTS

    4 pcs        Chicken thighs
    2 pcs        Chicken breasts with skin and backbone, halved crosswise
    2 t             Salt (add according to your taste)
    1 t             Freshly ground black pepper (add according to your taste)
    1/2 C        All purpose flour, for dredging
    3 T            Doña Elena Pure Olive Oil
    1 large     Red bell pepper, chopped
    1 pc          Onion, chopped
    3 cloves   Garlic, finely chopped
    3/4 C        dry white wine
    1 Can       Diced tomatoes with juice (28 ounce)
    3/4 C        Chicken broth
    3 T            Capers, drained
    1 1/2 t       Dried oregano leaves
    1/4 C        Fresh basil leaves, coarsely chopped

PROCEDURE

    Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

    In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

      Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
 

INGREDIENTS

2 pcs         Fish fillet (any white fish)

                  salt and pepper

1 pcs         lemon (yellow)

1/2 C         flour

2 T             Doña Elena Pure Olive Oil

PROCEDURE

1. Wash the fillets and pat dry with paper towel.
2. Season fillet(both sides) with salt, pepper and lemon juice(half)
3. Drench fillet in flour(both sides, just enough to cover)
4. Heat olive oil in a pan.
5. Pan fry fish fillet until brown on both sides and put in a platter or plate.
6. On the same pan, squeeze the remaing half of the lemon and de-glaze the pan until the sauce thickens and pour on the fish fillet.

NOTE: Best served with Baguio beans & Brocolli side dish (see recipe)