Name: Chicken with Piquillos, Tomatoes And Olives
Ingredients: 1/2 ts Salt; 1/2 ts Ground black pepper; 1/4 ts Paprika; 4 Boned and skinned chicken breast; Halves -; (abt 1 1/2 lbs); 1/4 c Olive oil; 2 lg Green bell peppers; cut 1/2" squares; (about 2 cups); 2 lg Onions; cut thin wedges; (about 2 cups); 1 ts Minced garlic -; (abt 1 large clove); 1 lb Plum tomatoes; chopped; (about 2 1/2 cups); 1 ts Chicken bouillon granules; 1/2 c Jarred Spanish piquillo peppers or; Roasted red peppers; cut in chunks; 1/2 c Pitted small Spanish green olives; sliced

CATEGORY	CUISINE	TAG	YIELD
Meats	St. Louis	St. louis p, Post1	4	servings

INGREDIENTS

1/2	ts	Salt
1/2	ts	Ground black pepper
1/4	ts	Paprika
4		Boned and skinned chicken breast
		Halves -; (abt 1 1/2 lbs)
1/4	c	Olive oil
2	lg	Green bell peppers; cut 1/2" squares
		(about 2 cups)
2	lg	Onions; cut thin wedges
		(about 2 cups)
1	ts	Minced garlic -; (abt 1 large clove)
1	lb	Plum tomatoes; chopped
		(about 2 1/2 cups)
1	ts	Chicken bouillon granules
1/2	c	Jarred Spanish piquillo peppers or
		Roasted red peppers; cut in chunks
1/2	c	Pitted small Spanish green olives; sliced

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.
Recipe Source: St. Louis Post-Dispatch - 11-23-1998
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.

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