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FOUR SEASONS BREEZE | MARCH 2018 27 1Tablespoon extra virgin olive oil 4 skin-on, bone-in chicken thighs 1 teaspoon dried oregano 1 ½ teaspoons kosher salt, divided 1 poblano chile pepper 1 green bell pepper 1 yellow bell pepper 1 jalapeno pepper (optional) 1 small white onion 2 medium tomatoes 2 cloves garlic ½ Cup sliced pimento-stuffed green olives 1 Cup dry white wine Chicken Veracruz Heat the olive oil in a large deep skillet over high heat. Pat the chicken dry then sprinkle both sides with 1 teaspoon of salt and the oregano. Place the chicken in the hot skillet. Cook until well browned, 5 to 7 minutes per side, starting with the skin side down. While the chicken is browning, prepare the vegetables. Stem, seed and remove the white inner membrane from each of the four peppers. Slice the poblano and both bell peppers into thin strips, approximately 1/8th inch wide. Dice the jalapeno. Thinly slice the onion. Quarter each tomato. Peel the garlic cloves and smash them with the flat side of a knife blade. Add the peppers, onion, tomatoes, garlic and sliced green olives to the browned chicken, scattering them over and around the meat. Cook until the vegetables begin to soften, about 5 minutes. Sprinkle with the remaining ½ teaspoon salt. Add the wine and bring to a boil. Cover the pan with a lid and reduce the heat to a simmer. Continue cooking until the chicken is thoroughly cooked (165 degrees) and the vegetables are soft, about 10 minutes. Remove the chicken and vegetables from the pan and drain, reserving liquid. Place vegetables on a platter and top with the chicken. Tent with foil to keep warm. Return liquid to pan, increase heat to high and reduce by half. Spoon the sauce over the chicken and vegetables. Serve. DIRECTIONS By Irene Welker For your dining pleasure, here is a twist on a south of the border classic using chicken instead of fish. The spice level can be ratcheted up or down according to your preference. For a milder flavor, the fresh jalapeno can be replaced with ¼ cup diced mild pickled jalapeno peppers or it may be eliminated altogether. The heat seekers may wish to use two or more jalapenos or even substitute a hotter pepper such as serrano, hatch, or habanero. I like to serve this with a starch such as steamed white or brown rice or mixed grains. However you decide to serve this, enjoy! Serves 4 • Prep time: 15 minutes • Total time: 45 minutes INGREDIENTS

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