Chicken With Piquillos, Tomatoes And Olives
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | St. Louis | Post1, St. louis p | 4 | Servings |
INGREDIENTS
| 1/2 | t | Salt |
| 1/2 | t | Ground black pepper |
| 1/4 | t | Paprika |
| 4 | Boned and skinned chicken | |
| breast | ||
| Halves -, abt 1 1/2 lbs | ||
| 1/4 | c | Olive oil |
| 2 | Green bell peppers, cut 1/2" | |
| squares | ||
| about 2 cups | ||
| 2 | Onions, cut thin wedges | |
| about 2 cups | ||
| 1 | t | Minced garlic -, abt 1 |
| large clove | ||
| 1 | lb | Plum tomatoes, chopped |
| about 2 1/2 cups | ||
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 439
Calories From Fat: 238
Total Fat: 27.2g
Cholesterol: 73.2mg
Sodium: 1249.4mg
Potassium: 822.2mg
Carbohydrates: 18.5g
Fiber: 6.1g
Sugar: 6g
Protein: 34.7g