4 skinless, boneless chicken breast halves
1 small onion, sliced into 1/4 inch strips
1 medium tomato, diced
1 large potato, peeled and cubed
1 teaspoon salt
1 teaspoon pepper
1 teaspoon olive oil
3/4 cup white wine
1 (4 ounce) can chopped mountain green chile peppers
1/2 cup chopped fresh ginger root
1 cup water
1 (8 ounce) can tomato paste
Melt butter or margarine in a skillet over medium-high heat. Heat onion strips in butter over medium heat. Stir in tomatoes and potatoes. Reduce heat to medium-low and stir in salt and pepper. Stirring just until potatoes are cooked, allow them to boil. Stir in olive oil and white wine. Stirring constantly, continue cooking for 5 minutes, stirring constantly.
Pour in chile peppers, ginger, chile paste and water. Continue cooking for 5 minutes. Stirring constantly, stir in tomato paste. Drop by tablespoons into several shallow dishes out of over all, or pat each piece firmly to prevent sticking.
Cover with aluminum foil. Place frozen pieces of chicken in freezer container, sealed. Refrigerate at least 6 hours, during which you can cook meat. While chicken is still warm, couple it with sherry vinaigrette and place in separate plastic wrap.
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