Poached Chicken Portuguese
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2 tbsp olive oil
1 cup sliced scallions
2 garlic cloves, crushed
1/8 tsp hot pepper sauce
1 bay leaf
1/2 tsp ground cloves
4 medium tomatoes, peeled, seeded, chopped
1/8 tsp ground saffron (optional)
1/8 tsp ground pepper
1 tbsp lime juice (a substitute for red wine vinegar)
2 pounds skinless, boneless chicken breast halves

In a large frying pan, heat oil over medium heat. Add scallions and cook
until lightly browned, about 3 minutes. Add garlic and hot pepper sauce;
cook 1 minute. Add tomatoes, juice, bay leaf, cloves, saffron, and pepper.
Bring to a boil, reduce heat and simmer uncovered for 15 minutes. Place
chicken on top of sauce, cover, and simmer 15-20 minutes, until chicken is
tender and opaque.

Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker.