Stove Top Spanish Chicken Casserole

Ingredients

• 3 ounces chopped pancetta
• 4 pieces of chicken (4 boneless breasts, cut into big chunks)
• 2 cups chopped onions
• 1 cup raisins
• 1 cup stuffed olives, sliced
• 1 15-ounce can tomato sauce
• 1 28-ounce can peeled whole tomatoes
• a bit of garlic

Directions

1. Fry the pancetta, then add the chicken and onions into the pan; cook until golden.
2. Add the tomato sauce with a teaspoon of salt, and a bit of sugar. Then add the peeled tomatoes, raisins, olives, and garlic.
3. Stir a few times and then let it cook on a low heat for about 30 minutes. About 5 minutes before done, add a cup of frozen peas to the sauce. Serve over rice. Makes 4 servings.