Recipe for Chicken with Piquillos, Tomatoes and Olives 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 tsp Salt
1/2 tsp Ground black pepper
1/4 tsp Paprika
4 x Boned and skinned chicken breast
halves - (abt 1 1/2 lbs)
1/4 cup Olive oil
2 lrg Green bell peppers cut 1/2" squares
(about 2 cups)
2 lrg Onions cut thin wedges
(about 2 cups)
1 tsp Minced garlic - (abt 1 large clove)
1 lb Plum tomatoes chopped
(about 2 1/2 cups)
1 tsp Chicken bouillon granules
1/2 cup Jarred Spanish piquillo peppers or
roasted red peppers cut in chunks
Instructions:
Instructions: 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; 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; cook just until heated through, about 2 minutes. Serve over saffron rice, if desired.

Yield: 4 servings.

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