Skillet Chicken With Olives In Tomato Sauce
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medium chicken breasts
skinless and boneless, each cut into 4 smaller pieces
red bell pepper paste
salt & pepper to taste
about 3 cups water
You will also need:
non stick skillet
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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