| 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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