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  • Chicken With Piquillos, Tomatoes And Olives

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    Chicken With Piquillos, Tomatoes And Olives
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 tsp Salt
    • 1/2 tsp Grnd black pepper
    • 1/4 tsp Paprika
    • 4 x Boned and skinned chicken breast halves - (abt 1 1/2 lbs)
    • 1/4 c. Extra virgin olive oil
    • 2 lrg Green bell peppers cut 1/2" squares (about 2 c.)
    • 2 lrg Onions cut thin wedges (about 2 c.)
    • 1 tsp Chopped garlic - (abt 1 large clove)
    • 1 lb Plum tomatoes minced (about 2 1/2 c.)
    • 1 tsp Chicken bouillon granules
    • 1/2 c. Jarred Spanish piquillo peppers or possibly roasted red peppers cut in chunks
    • 1/2 c. Pitted small Spanish green olives sliced

    Directions

    1. In a c., combine salt, pepper and paprika; sprinkle on both sides of chicken.
    2. In a large skillet over medium-high heat, heat oil till warm. Add in chicken, green peppers, onion and garlic; cook, stirring frequently and turning chicken to brown on both sides, about 5 min. Remove chicken from skillet. Add in tomatoes and bouillon granules; cook uncovered, stirring till tomatoes are softened, about 10 min.
    3. Return chicken to skillet. Reduce heat to medium; cover and simmer till chicken is cooked through, 10 to 15 min. Stir in piquillo peppers and olives; cook just till heated through, about 2 min. Serve over saffron rice, if you like.
    4. Yield: 4 servings.

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