posted by Meryl 03-27-102 10:48 AM
Green Olive Chicken II
3 tablespoons butter
1/2 cup chopped onion
1 (16 ounce) can whole peeled tomatoes, drained and chopped
1 cup water
1/2 cup chopped green bell pepper
1 (4 ounce) can sliced mushrooms
1 tablespoon chopped fresh parsley
1 teaspoon paprika
1 tablespoon salt
1/4 teaspoon ground black pepper
1 cup uncooked long-grain white rice
1/2 cup sliced green olives
4 skinless, boneless chicken breast halves
Melt butter in a large skillet over medium heat. Add onion and saute until lightly browned. Stir in tomatoes, water, bell pepper, mushrooms, parsley, paprika, salt, pepper, rice and olives. Arrange chicken in skillet, cover and bring to a boil.
Reduce heat to medium low and simmer for 1 hour. Note: If chicken is cooked through but rice is unfinished, remove chicken and let rice finish cooking; to serve, slice chicken and lay on top of cooked rice.
Chicken with Olives
Servings: 4
3 1/2 lbs. cut up chicken
3 T. olive oil
5 cloves garlic, chopped
3 yellow onions
3 c. very ripe tomatoes
6 oz. green
olives, stuffed with pimentos, drained
1 tsp. oregano
black pepper
1 c. dry red wine
salt to taste
Brown chicken in olive oil. Use a large pan, and do not try to do the whole batch at once. Remove and drain most of the oil. Saute garlic and onions until limp. Add coarsely chopped tomatoes, and olives
and saute until tomatoes are soft. Add pepper, oregano, wine and chicken. Cover and simmer until chicken is tender, about 30 minutes.
Source: Jeff Smith, The Frugal Gourmet