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Chicken with Piquillos, Tomatoes and Olives (Pollo Con Piquillos, Tomates y Aceitunas)

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :334

Ingrediants

 
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 cup Spanish olive oil
4 chicken breast halves (about 1 1/2-pounds) -- boned and skinned
2 large sweet green bell peppers (about 2 cups) -- cut in 1/2-inch squares
2 large onions cut in thin wedges (about 2 cups)
1 teaspoon minced garlic (about 1 large clove)
1 pound plum tomatoes -- chopped (about 2 1/2-cups)
1 teaspoon chicken bouillon granules
1/2 cup jarred Spanish piquillo peppers -- cut in chunks
OR
1/2 cup roasted red peppers
1/2 cup small pitted Spanish green olives -- sliced
 

Preparation

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






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