Portuguese Chicken with Peppers and Olives

by the Editors of Easy Home Cooking Magazine

Browse the article Portuguese Chicken with Peppers and Olives

Cook Time: 25 minutes
Prep Time: 5 minutes
Yield: Makes 6 servings
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This simple but delicious dish is usually made with rabbit in Portugal.
Ingredients:
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



Preparation:
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


This recipe appears in: European