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Portuguese Chicken with Peppers and Olives

This simple but delicious dish is usually made with rabbit in Portugal.

Cook Time 25 minutes

Prep Time 5 minutes


Makes 6 servings


6 boneless skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
1 tablespoon olive oil
2 large onions, halved and sliced
2 red bell peppers, sliced
2 cloves garlic, minced
1/2 cup sliced black olives


  1. Preheat oven to 475°F. Sprinkle chicken with salt, red pepper and black pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes. Turn chicken; cook 4 minutes more. Remove chicken to casserole with cover.
  2. Add onions to same skillet and cook 2 to 3 minutes, stirring often, adding a little water if onion starts to brown too much. Add bell peppers and garlic and cook, covered, 2 to 3 minutes longer, adding additional water if needed to prevent burning. Stir in olives.
  3. Pour onion mixture over chicken. Cover; bake 15 minutes or until chicken is no longer pink in center.

Nutritional Information

Serving Size: 1/6 of total recipe
Sodium 474 mg
Protein 27 g
Fiber 3 g
Carbohydrate 11 g
Cholesterol 69 mg
Saturated Fat 1 g
Total Fat 8 g
Calories from Fat 30 %
Calories 217

Dietary Exchange

Vegetable 2
Meat 3

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