Categories: Poultry- Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and ground black pepper
- 3 Tbsp. olive oil
- 1 medium onion, chopped
- 1/4 green bell pepper, chopped
- 1 clove garlic, minced
- 1 cup uncooked rice
- 1/2 tsp. ground cumin
- 1/4 tsp. ground turmeric
- 2 tsp. chili powder (Mexene)
- 2 medium tomatoes, seeded and chopped
- 1 jalapeno pepper, stemmed, seeded, chopped
- 1 1/2 cup chicken broth
- 1/2 cup frozen green peas
- 1/4 pimento stuffed olives, sliced
- 2 tsp. capers, rinsed and drained
Directions
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Season chicken with salt and pepper.
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Heat oil in large skillet over medium high heat. Add chicken, cook 4 minutes on each side, or until slightly browned. Remove chicken from pan and set aside.
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Add onion, bell pepper and garlic to the skillet and cook until vegetables are just tender. Add rice and stir to coat with drippings. Add cumin and turmeric, chili powder, tomatoes, jalapeno and chicken broth. Bring mixture to a boil, place chicken over rice mixture, reduce heat to a simmer, cover and cook for 25 minutes or until rice is tender and all liquid is absorbed and the chicken is cooked through.
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Sprinkle peas, olives and capers over the chicken. Turn off heat, cover and let stand for 10 minutes.