Chicken With Piquillo, Tomatoes, and Olives
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- 1⁄2teaspoon salt
- 1⁄2teaspoon ground black pepper
- 1⁄4teaspoon paprika
- 1⁄4
- 4
- 2
- 2
- 1
- 1
- 1teaspoon chicken bouillon granule
- 1⁄2cup jarred spanish piquillo pepper, cut in chunks can substitute 1/2 cup roasted red peppers
- 1⁄2
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DIRECTIONS
- 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.
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