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Ингредиенты
- 1/2 tsp Salt
- 1/2 tsp Grnd black pepper
- 1/4 tsp Paprika
- 4 x Boned and skinned chicken breast halves - (abt 1 1/2 lbs)
- 1/4 c. Extra virgin olive oil
- 2 lrg Green bell peppers cut 1/2" squares (about 2 c.)
- 2 lrg Onions cut thin wedges (about 2 c.)
- 1 tsp Chopped garlic - (abt 1 large clove)
- 1 lb Plum tomatoes minced (about 2 1/2 c.)
- 1 tsp Chicken bouillon granules
- 1/2 c. Jarred Spanish piquillo peppers or possibly roasted red peppers cut in chunks
- 1/2 c. Pitted small Spanish green olives sliced
Инструкции
- In a c., combine salt, pepper and paprika; sprinkle on both sides of chicken.
- In a large skillet over medium-high heat, heat oil till warm. Add in chicken, green peppers, onion and garlic; cook, stirring frequently and turning chicken to brown on both sides, about 5 min. Remove chicken from skillet. Add in tomatoes and bouillon granules; cook uncovered, stirring till tomatoes are softened, about 10 min.
- Return chicken to skillet. Reduce heat to medium; cover and simmer till chicken is cooked through, 10 to 15 min. Stir in piquillo peppers and olives; cook just till heated through, about 2 min. Serve over saffron rice, if you like.
- Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 217 | |
| Calories from Fat 147 | 68% |
| Total Fat 16.61g | 21% |
| Saturated Fat 2.35g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 571mg | 24% |
| Potassium 507mg | 14% |
| Total Carbs 14.56g | 4% |
| Dietary Fiber 4.2g | 14% |
| Sugars 7.3g | 5% |
| Protein 5.18g | 8% |
