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Skillet Chicken With Olives In Tomato Sauce
Author:
Petro Neagu
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Ingredients
4
medium chicken breasts
skinless and boneless, each cut into 4 smaller pieces
1
tbsp
olive oil
1
cup
tomato sauce
1/2
cup
diced tomatoes
2
tbsp
red bell pepper paste
3
garlic cloves
diced
salt & pepper to taste
1/2
cup
black olives
diced
about 3 cups water
1
cup
fresh parsley
chopped
You will also need:
non stick skillet
wood spatula
meat fork
Instructions
In a large skillet, heat oil and roast chicken until golden, on both sides (about 2 minutes on each side).
Add 1 cup of water (should slightly cover all meat).
Cover with a lid and leave to boil for 10 minutes.
Add tomato sauce, tomatoes, bell pepper paste, garlic and salt & pepper to taste (if olives are too salty skip salt altogether).
Add another cup of water, cover with lid and simmer on low for 10 more minutes, stirring occasionally.
Add olives and 1 cup of water if and simmer for a few more minutes until happy with the thickness of the sauce.
Sprinkle fresh parsley and serve.
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