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Chicken Breasts Catalan

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Ingredients
  Whole skinned boned chicken breast 3
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Olive oil 2 Tablespoon
  Yellow onion 1 Large, sliced 1/4 inch thick
  Sweet red pepper 1 Medium, cored, seeded, and cut into strips 1/2 inch wide
  Garlic 3 Clove (15 gm), minced
  Canned tomatoes with juice 1 Pound, quartered (1 Can)
  Basic chicken stock/Canned chicken broth 1 Cup (16 tbs)
  Whole bay leaf 1
  Dried basil 1 Teaspoon, crumbled
  Long grain white rice 3⁄4 Cup (12 tbs)
  Frozen green peas 10 Ounce, unthawed (1 Package)
  Pitted small black olives 3⁄4 Cup (12 tbs)
Directions

Sprinkle the chicken with half of the salt and black pepper.
Heat the oil in a deep 12-inch skillet over moderately high heat for 1 minute.
Add the chicken and brown for 3 minutes on each side.
Drain on paper toweling.
Reduce the heat to moderate.
Add the onion and red pepper to the skillet and saute, stirring occasionally, for 3 minutes.
Add the garlic and saute, stirring occasionally, for 2 minutes or until the onion is limp.
Add the tomatoes, stock, bay leaf, basil, and remaining salt and black pepper to the skillet.
Bring the mixture to a boil, stir in the rice, then reduce the heat to low.
Cover and simmer for 10 minutes.
Add the chicken, cover, and cook 10 minutes more.
Add the peas and return to a boil.
Reduce the heat to low, cover and simmer for 5 to 10 minutes or until the chicken is no longer pink on the inside and the vegetables are tender.
Stir in the olives and heat until bubbling 1 to 2 minutes more.
Remove the bay leaf.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken

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