Chicken With Piquillo, Tomatoes, And Olives - cooking recipe

Ingredients

1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 cup Spanish olive oil
4 boneless skinless chicken breast halves (about 1 1/2-pounds)
2 large sweet green bell peppers, cut in 1/2-inch squares (about 2 cups)
2 large onions, cut in thin wedges (about 2 cups)
1 teaspoon minced garlic (about 1 large clove)
1 lb plum tomato, chopped (about 2 1/2-cups)
1 teaspoon chicken bouillon granule
1/2 cup jarred spanish piquillo pepper, cut in chunks can substitute 1/2 cup roasted red peppers
1/2 cup small pitted spanish green olives, sliced

Preparation

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 to skillet; 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 and cook just until heated through, about 2 minutes. Serve over saffron rice, if desired.