When I feel like my repertoire in the kitchen has gotten a little old, I try to spice things up with a dish that’s bold and unique.  The salsa in this recipe provides a little spice from a jalapeno pepper and some citrus zing from lime juice.  If you feel like you’ve been eating the same old thing for too long, this dish might be the perfect solution.

Spanish Chicken
Serves 4

Ingredients:

•    1 tablespoon olive oil
•    4 bone-in, skin-on chicken breast halves
•    ½ teaspoon salt
•    ¼ teaspoon freshly ground black pepper
•    1 medium yellow onion, chopped
•    2 garlic cloves, finely chopped
•    1 bay leaf
•    ½ cup cured, pitted black olives
•    4 ripe tomatoes (about 1 pound total), coarsely chopped
•    ½ red onion, minced
•    Juice of 2 limes
•    1 jalapeno, seeded and diced
•    1 teaspoon chopped fresh oregano
•    ¼ teaspoon granulated sugar
•    1 13-ounce bag gluten-free tortilla chips

Instructions:

1.    Heat a large stockpot over medium-high heat and add the olive oil.  Sprinkle the chicken with ½ teaspoon of the salt and black pepper, and place it, skin side down, in the stockpot.  Add the yellow onion, garlic, and bay leaf.  Cook for 2 to 3 minutes, until the onion starts to soften and the chicken starts to brown.  Add the olives and enough water to cover the chicken.
2.    Bring to a boil, and then immediately reduce to a summer and cover the pot.  Cook for 20 to 25 minutes, until the chicken is cooked through to the bone and no longer pink.
3.    Meanwhile, prepare the salsa: Place the tomatoes, red onion, lime juice, jalapeno, oregano, sugar, and remaining ½ teaspoon salt in a bowl, and toss to combine.
4.    Once the chicken is cooked, remove it from the pot and reserve the olives.  When the chicken is cool enough to handle,, remove and discard the skin and bones.  Shred the meat and place it on a platter.  Layer the olives on top of the chicken.  Spoon the salsa over the chicken, and serve immediately with tortilla chips.