Spanish chicken

Name: Spanish chicken
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: chicken breast halves, boneless, skinless; cornstarch; rosemary leaves; olive oil; brown rice; black pepper; chicken broth; thyme; tomatoes; black olives; green bell peppers; mushrooms, button; garlic; onions; salt

Chicken with fresh tomatoes,herbs,black olives, mushrooms,bell peppers,onions,and garlic,served over brown rice. Wonderful fresh taste.

Yield

6 servings

Prep

40 min

Cook

20 min

Ready

60 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
2 ½	pounds	chicken breast halves, boneless, skinless cut into equal size chuncks
1	tablespoon	cornstarch sprinkle in before adding tomatoes
2	teaspoons	rosemary leaves chop fresh rosemary leaves if using dried use only 1 tsp
¼	cup	olive oil add to skillet or wok
1 ½	cups	brown rice follow recommended cooking directions	*
1	teaspoon	black pepper pepper to taste
1	tablespoon	chicken broth sprinkle in if using granules or 2 cubes
1	tablespoon	thyme if using dried thyme 1 1/2 tsp	*
5	large	tomatoes peeled and cored quartered then halved can use whole canned tomatoes
1	x	black olives 1 can crushed with fingers or coarse chop	*
1	large	green bell peppers sliced length wise then cut in half
1	x	mushrooms, button fresh in box cleaned and slice or can buy already sliced	*
3	cloves	garlic minced or pressed
1	large	onions sliced
1	teaspoon	salt to taste

Ingredients

Amount	Measure	Ingredient	Features
1.1	kg	chicken breast halves, boneless, skinless cut into equal size chuncks
15	ml	cornstarch sprinkle in before adding tomatoes
1E+1	ml	rosemary leaves chop fresh rosemary leaves if using dried use only 1 tsp
59	ml	olive oil add to skillet or wok
355	ml	brown rice follow recommended cooking directions	*
5	ml	black pepper pepper to taste
15	ml	chicken broth sprinkle in if using granules or 2 cubes
15	ml	thyme if using dried thyme 1 1/2 tsp	*
5	large	tomatoes peeled and cored quartered then halved can use whole canned tomatoes
1	x	black olives 1 can crushed with fingers or coarse chop	*
1	large	green bell peppers sliced length wise then cut in half
1	x	mushrooms, button fresh in box cleaned and slice or can buy already sliced	*
3	cloves	garlic minced or pressed
1	large	onions sliced
5	ml	salt to taste

Directions

Put rice on first, cook as directed. When rice is finshed remove from heat let stand covered until dish is complete. While rice is cooking cut chicken into chunks, slice onions, bell pepper, and mushrooms. Peel and core tomatoes and set aside. In a large skillet or wok heat olive oil over medium high heat add chicken chuncks and stir fry about 5 min. Add onions, Bell peppers, and mushrooms stir fry until onions start to get translucent. Press and add garlic, thyme, rosemary, bouillon, black pepper, and cornstarch mix well. Add tomatoes, black olives, and salt cook until heated through and starts to thicken about 8 min. Serve over brown rice and sliced avocado on the side.