Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Spanish Chicken With Tomatoes, Peppers, And Olives
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- #100049
Chicken pieces are simmered with bell pepper, onion, and tomato with a little oregano and chopped green olives for extra flavor.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 1/2 pounds whole chicken, cut in 8 pieces
salt and pepper, to taste
1 medium onion, chopped
1 large green bell pepper, seeded and chopped
1 can (14.5 ounce size) stewed tomatoes, undrained
1/2 teaspoon dried oregano
1/4 cup water
1/2 cup chopped salad olives (green olives with pimentos)
directions
Heat a large nonstick skillet over medium heat.
Season the chicken with salt and pepper. Place in the hot skillet and cook for 10 minutes per side. Remove and set aside. Discard all but 1 tablespoon of fat.
Add the chopped onion and bell pepper to the skillet and cook for 4-6 minutes or until the onion starts to soften.
Add the tomatoes, oregano, and water. Bring to a boil.
Add the chicken back to the skillet and reduce the heat to a simmer. Cover and cook for 10-15 minutes, turning the chicken once halfway through the cooking time.
Stir in the olives and let cook for 5 more minutes or until the chicken is cooked through. Serve hot.
nutrition data
402 calories, 17 grams fat, 19 grams carbohydrates, 43 grams protein per serving. This recipe is low in carbs.
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reviews & comments
July 29, 2013
I had to use red bell pepper instead of green because believe it or not, the grocery store was out of green peppers. How does that happen? Anyway, this was quite good and very simple to prepare. Cook time took a little longer, the final simmer was more like 25 minutes until the chicken was done. I love the green olives in this dish!