Chicken With Piquillo, Tomatoes, and Olives

Total Time
35mins
Prep
10 mins
Cook
25 mins

Pollo Con Paquillos Tomates y Aceitunas. Sweet and slightly piquant piquillo peppers, which are grown in northern Spain, are roasted over an open fire, peeled and packed into jars.

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Ingredients

Nutrition

Directions

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

5 5

Make this! Just do it. It is the only way to understand what a fantastic combination of flavors this dish has. I made just as written, no substitutions. So good. Thanks for sharing.

5 5

Very good dish, I loved this along side couscous made with chicken broth it was so good. Everything went pretty smoothly, my chicken took a 5 minutes longer and was done perfectly. Thanks for posting.

5 5

This has to be one of the best main dish recipes I've gotten from the zaar to date. The vegetables and sauce are just out of this world. I can't believe how easy it was and yet turned out so good. I used fresh diced plum tomatoes, and roasted red peppers out of a jar(no gas in the bbq). I served this with fusselli pasta and salad. This will be made often. Thank you so for posting this great recipe. Made for ZWT III.