"Tender chicken with a peppery kick" by Alicia Ross, United Feature Syndicate. Kitchen Scoop. Serve this dish over yellow rice. Good accompaniments would be a salad of hearts of Romaine and cherry tomatoes and buttered slices of baguette. Recipe published in the Winston-Salem Journal: January 25, 2012.
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- 1 teaspoon(s) hot paprika
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) red cayenne pepper, optional
- 1 tablespoon(s) extra-virgin olive oil
- 4 thinly sliced boneless, skinless chicken breast halves, about 1 1/2 pounds total (See Note)
- 1/4 cup(s) dry white wine
- 1 14-ounce can(s) stewed tomatoes
- 2 roasted red peppers, chopped
- 1/4 cup(s) sliced, stuffed green olives, drained
- 1/4 cup(s) fresh chopped parsley
- Yellow rice for serving
- 1. Combine spices in a small bowl and set aside. Heat oil on medium in a large Dutch oven or a heavy-bottomed soup pot. When oil is hot, add chicken breasts and sprinkle half of spice mix over the chicken. (If chicken pieces overlap, shift occasionally to lightly brown all edges.)
- 2. Cook until chicken is lightly browned, about 4 minutes, and turn. Season the reverse side with the remaining spice mix. Cook for 3 minutes, then deglaze the pot with the wine, trying not to pour the wine directly over chicken. Loosen any brown bits on the bottom of the pot, shifting the chicken pieces as necessary. Add the tomatoes with the juices, red peppers and olives. Stir gently.
- 3. Cover the pot; reduce heat to low and cook for 5 to 7 minutes, or until chicken is just cooked through. (Check often to make sure there is enough liquid in the pot. Add water or additional wine as necessary to prevent drying out. Stew should be very moist, but not soupy.) When chicken is done, add chopped parsley and serve over yellow rice.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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