Chicken With Piquillos, Tomatoes And Olives

Recipe Ingredients

1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground black pepper
1/4 teaspoon	1.3ml	Paprika
4		Boned and skinned chicken breast
		Halves - (abt 1 1/2 lbs)
1/4 cup	59ml	Olive oil
2 cups	474ml	Green bell peppers - cut 1/2" squares (large)
		(about 2 cups)
2		Onions - cut thin wedges (large)
		(about 2 cups)
1 teaspoon	5ml	Minced garlic - (abt 1 large clove)
1 lb	454g / 16oz	Plum tomatoes - chopped
		(about 2 1/2 cups)
1 teaspoon	5ml	Chicken bouillon granules
1/2 cup	118ml	Jarred Spanish piquillo peppers or
		Roasted red peppers - cut in chunks
1/2 cup	118ml	Pitted small Spanish green olives - sliced

Recipe Instructions

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; 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; cook just until heated through, about 2 minutes. Serve over saffron rice, if desired.

Yield: 4 servings.

Source:
St. Louis Post-Dispatch - 11-23-1998

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