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
Servings: 4
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.
Notes: Chicken with Piquillos, Tomatoes and Olives is an adaptation of a traditional Spanish dish, pairs piquillo peppers and pitted green olives both available on supermarket shelves-with quick-cooking skinless, boneless chicken breasts and fresh vegetables. Sweet and slightly piquant piquillo peppers, which are grown in northern Spain, are roasted over an open fire, peeled and packed into jars. They add a distinctive Spanish accent to this speedy skillet supper.
Cuisine: Spanish
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
Servings: 4
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.
Notes: Chicken with Piquillos, Tomatoes and Olives is an adaptation of a traditional Spanish dish, pairs piquillo peppers and pitted green olives both available on supermarket shelves-with quick-cooking skinless, boneless chicken breasts and fresh vegetables. Sweet and slightly piquant piquillo peppers, which are grown in northern Spain, are roasted over an open fire, peeled and packed into jars. They add a distinctive Spanish accent to this speedy skillet supper.
Cuisine: Spanish
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