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.
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon paprika
- 1⁄4 cup Spanish olive oil
- 4 boneless skinless chicken breast halves (about 1 1/2-pounds)
- 2 large sweet green bell peppers, cut in 1/2-inch squares (about 2 cups)
- 2 large onions, cut in thin wedges (about 2 cups)
- 1 teaspoon minced garlic (about 1 large clove)
- 1 lb plum tomato, chopped (about 2 1/2-cups)
- 1 teaspoon chicken bouillon granule
- 1⁄2 cup jarred spanish piquillo pepper, cut in chunks can substitute 1/2 cup roasted red peppers
- 1⁄2 cup small pitted spanish green olives, sliced
- In a cup, combine salt, pepper and paprika; sprinkle on both sides of chicken.
- 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.
- 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.
- Stir in piquillo peppers and olives and cook just until heated through, about 2 minutes. Serve over saffron rice, if desired.