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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a cup, combine salt, pepper and paprika; sprinkle on both sides of chicken. | 2. 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. | 3. 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. | 4. Stir in piquillo peppers and olives and cook just until heated through, about 2 minutes. Serve over saffron rice, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
paprika	1/4	teaspoon		1.6215	0.3104	0.0813	0.0741
spanish olive oil	1/4	cup		403.4676	0.0	89.7602	2.2667
chicken breast half	4	boneless	skinless boneless	-	-	-	-
green bell pepper	2	cups	cut	403.4676	0.0	89.7602	2.2667
onion	2	cups	cut	128.0	29.888	3.52	0.32
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
plum tomato	1	lb	chopped	403.4676	0.0	89.7602	2.2667
chicken bouillon granule	1	teaspoon		403.4676	0.0	89.7602	2.2667
piquillo pepper red	1/2	cup	jarred cut roasted	403.4676	0.0	89.7602	2.2667
green olive	1/2	cup	pitted sliced	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.