Prep 10 mins
Cook 45 mins
So good. Serve over hearty pasta with a good, crusty bread, and salad. The paprika adds a different flavor to a basically Italian dish.
- 2 chicken breast halves
- 2 tablespoons olive oil
- 3 onions, sliced
- 2 garlic cloves, minced
- 1 1⁄2 tablespoons sweet Hungarian paprika
- 6 large tomatoes, peeled, seeded, and chopped roughly
- 1 (6 ounce) can black olives
- 6 ounces whole green olives, pitted
- 2 green peppers, seeded and cut in bite size pieces
- 1 teaspoon basil
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon oregano
- Heat a large skillet, then add oil.
- Saute chicken pieces until lightly browned. Remove from pan and keep warm.
- Add Onions, garlic, and paprika. Saute until the onion is lightly browned.
- Add chicken and remaining ingredients, cover, and simmer 35 minutes, or until chicken is done.
- Serve with pasta.
- If you like it saucier, add 1 6-ou can tomato sauce.
- If you like it less saucy, and the chopped tomatoes in the last 5 minutes of cooking, until heated through.
First let me say this is soooooo good! I bet you are right the Hungarian paprika gave this dish a slant in a different direction. I rarely use this particular paprika as it is hard to find hre so I had my mom send me some from the store she shops at in Cali. I did not add in the tomatoe sauce as the cut tomatoes looked so perfect in the dish. I put 1/2 in 10 min into the cooking and the other half at the end of cooking to keep the texture in tact. I served over angelhair pasta, with your beer batter rye bread (made again) and a green salad. This is a comapny ready dish! I am lucky that I love chicken as these two recieps of yours are definielty in my favorites. I love the hint of garlic and will probably add even more next time. Lovely and refreshing dish.I can' wait til I have fresh tomatoes and herbs in ,y garden this summer to make this again!!! Made for PAC 2011 baby!