Chicken With Piquillo Tomatoes And Olives

---

Pollo con paquillos tomates y aceitunas. Sweet and slightly piquant piquillo peppers, which are grown in northern spain, are roasted over an open fire, peeled and packed into jars.

---

Steps

---

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.

---

Ingredients

---

salt, ground black pepper, paprika, spanish olive oil, boneless skinless chicken breast halves, green bell peppers, onions, garlic, plum tomato, chicken bouillon granule, piquillo pepper, green olives