Chicken Breasts Catalan
|Whole skinned boned chicken breast||3|
|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)|
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.