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Spanish Chicken with Olives
Add Spanish flair to dinnertime with this one-skillet chicken dish, flavored with tomatoes, bell peppers and olives.
Makes 8 (1-cup) servings.
Prep Time: 10 minutes Cook Time: 35 minutes
Ingredients
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1 tablespoon olive oil
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1 1/2 cups thinly sliced green bell peppers
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1 1/2 cups thinly sliced onions
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1 pound boneless skinless chicken breasts, cubed
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2 cups water
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1 can (14 ounces) diced tomatoes
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1 can (6 ounces) tomato paste
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1 package ZATARAIN'S® Smothered Chicken Rice Mix
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1/2 cup small pimiento-stuffed green olives
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Directions
1. Heat oil in large skillet on medium-high heat. Add bell peppers and onions; cook and stir 5 minutes or until softened. Add chicken; cook and stir 5 minutes or until browned. Remove chicken and vegetables; set aside.
2. Stir water, tomatoes and tomato paste into skillet; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes.
3. Stir chicken and vegetables into rice mixture. Cover and cook 10 minutes longer or until rice is tender. Remove from heat. Stir in olives. Let stand 5 minutes before serving.
Nutritional Info per 1 serving
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| Calories: 241 |
Sodium: 872 |
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| Fat: 5 |
Carbohydrates: 31 |
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| Cholesterol: 37 |
Fiber: 3 |
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| Protein: 18 |
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