Pollo El Greco is a simple sauce paired with baked olives and grapes and served with chicken and rice for a warm and satisfying dish.
This dish is a family favorite and one that I grew up having. I remember asking for this once when we were visiting my great grandmother in Santa Maria during my birthday. My sweet mom and grandmother made it for me. It was obviously a good day because I still remember it years later.
This is also the dish my husband requests for our anniversary or his birthday or anytime I ask him what he wants for dinner. If (and I mean if) you have any leftover chicken it is perfect for a salad. Dinner and lunch the next day is good by me.
And if you are wondering about the name of the dish to be honest I have no clue! It’s what my family has always called it so I just go with it. Haha. Maybe someday I will find out why it’s called Pollo El Greco. We usually serve this over Basmati rice but I have done it with mashed potatoes which I find nice as well.
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Pollo El Greco
- 4 large boneless, skinless chicken breasts
- 2 large onions, diced
- 2 sticks butter
- 1 cup olive oil
- 2 cups grapes (different grapes give slightly different flavors, I usually use green grapes)
- 2 cups pitted olives (about 1.5 to 2 15 oz cans)
- 2 tsp chopped mint
- 2 tsp chervil
- generous dash salt
- generous dash garlic salt
- generous dash pepper
- Preheat oven to 325 degrees.
- Put grapes and olives into a large oven proof casserole dish, at least a 9 by 13 inch pan.
- In a large skillet, saute the onions in the butter and olive oil until lightly browned. Pour the onions and olive oil/ butter sauce over the grapes and olives. Sprinkle the spices over the entire dish.
- Place pan with olives and grapes in the oven. Begin cooking while you brown the chicken.
- Season chicken with salt and pepper. Brown quickly over medium high heat on both sides. This should take maybe 2 to 3 minutes per side depending on how hot your pan is. You just want a quick sear not any actual cooking. They will finish in the oven. Transfer the chicken to the heat proof casserole dish. I also like to sprinkle a little bit more of the mint, chervil, and garlic salt over the top of my chicken before I put it in the oven.
- Bake uncovered for 45-60 minutes until chicken is cooked through.
- Note: I cut our chicken breasts in half to make 8 portions. This helps the meat go a lot further, helps us from over eating, and allows me to get dinner on the table quicker. It's a great trick for portion control and is a lot easier to do before hand. If you follow this method I would get the olives and grapes in as quickly as possible, then cut the chicken, and cook for 30-40 minutes until chicken is cooked.