Chicken With Piquillo, Tomatoes, and Olives |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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 |
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.
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