Chicken With Piquillo, Tomatoes, And Olives

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 1/4 cup spanish olive oil
• 4 boneless skinless chicken breast halves (about 1 1/2-pounds)
• 2 large sweet green bell peppers, cut in 1/2-inch squares (about 2 cups)
• 2 large onions, cut in thin wedges (about 2 cups)
• 1 teaspoon minced garlic (about 1 large clove)
• 1 lb plum tomato, chopped (about 2 1/2-cups)
• 1 teaspoon chicken bouillon granule
• 1/2 cup jarred spanish piquillo pepper, cut in chunks can substitute 1/2 cup roasted red peppers
• 1/2 cup small pitted spanish green olives, sliced

Recipe

• 1 in a cup, combine salt, pepper and paprika; sprinkle on both sides of chicken.
• 2 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.
• 3 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.
• 4 stir in piquillo peppers and olives and cook just until heated through, about 2 minutes. serve over saffron rice, if desired.