Chicken With Piquillo, Tomatoes, and Olives

Name: Chicken With Piquillo, Tomatoes, and Olives
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 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

(3)

Recipe by Vicki in CT

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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READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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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