Chickenwithpiquillotomatoesandolives Recipes

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CHICKEN WITH TOMATILLOS AND POBLANOS



Chicken with Tomatillos and Poblanos image

A spicy chicken dish with a tomatillo sauce, best served over rice and accompanied with beans (black, red, or pinto are probably best). To increase the heat of the dish, you can always add more chiles - perhaps a serrano pepper.

Provided by Suzanne

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 4

Number Of Ingredients 16

3 fresh poblano chile peppers
3 Anaheim chile peppers
¾ pound tomatillos, diced
1 onion, chopped
⅔ cup red bell pepper, diced
4 green onions, chopped
6 cloves garlic, minced
1 cup chicken broth
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 2 inch pieces
¼ cup all-purpose flour
1 tablespoon dried oregano
½ teaspoon salt
1 pinch black pepper
1 pinch cayenne pepper
⅔ cup fresh cilantro, chopped

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, and chop peppers.
  • In a medium saucepan, combine chopped peppers with tomatillos, onion, red pepper, green onion, and garlic. Stir in chicken broth. Heat to a boil, reduce heat, and simmer 15 minutes.
  • Heat oil in a large skillet over medium heat. Dredge chicken in flour, then saute briefly. Pour tomatillo mixture over chicken. Season with oregano, salt, black pepper, and cayenne pepper. Simmer for 25 minutes, or until chicken is no longer pink. Stir in the cilantro just before serving.

Nutrition Facts : Calories 333.6 calories, Carbohydrate 23.6 g, Cholesterol 68.4 mg, Fat 13.2 g, Fiber 5.7 g, Protein 31.5 g, SaturatedFat 2.2 g, Sodium 384.2 mg, Sugar 8.7 g

CHICKEN WITH PIQUILLO, TOMATOES, AND OLIVES



Chicken With Piquillo, Tomatoes, and Olives image

Pollo Con Paquillos Tomates y Aceitunas. Sweet and slightly piquant piquillo peppers, which are grown in northern Spain, are roasted over an open fire, peeled and packed into jars.

Provided by Vicki in CT

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 cup Spanish olive oil
4 boneless skinless chicken breast halves (about 1 1/2-pounds)
2 large sweet green bell peppers, cut in 1/2-inch squares (about 2 cups)
2 large onions, cut in thin wedges (about 2 cups)
1 teaspoon minced garlic (about 1 large clove)
1 lb plum tomato, chopped (about 2 1/2-cups)
1 teaspoon chicken bouillon granule
1/2 cup jarred spanish piquillo pepper, cut in chunks can substitute 1/2 cup roasted red peppers
1/2 cup small pitted spanish green olives, sliced

Steps:

  • In a cup, combine salt, pepper and paprika; sprinkle on both sides of chicken.
  • In a large skillet over medium-high heat, heat oil until hot. Add chicken, green peppers, onion and garlic to skillet; cook, stirring frequently and turning chicken to brown on both sides, about 5 minutes. Remove chicken from skillet.
  • Add tomatoes and bouillon granules; cook uncovered, stirring until tomatoes are softened, about 10 minutes. Return chicken to skillet. Reduce heat to medium; cover and simmer until chicken is cooked through, 10 to 15 minutes.
  • Stir in piquillo peppers and olives and cook just until heated through, about 2 minutes. Serve over saffron rice, if desired.

Nutrition Facts : Calories 320.9, Fat 15.5, SaturatedFat 2.4, Cholesterol 68.5, Sodium 471.2, Carbohydrate 16.4, Fiber 3.9, Sugar 8.3, Protein 29.8

ONE POT CHICKEN WITH OLIVES AND POTATOES



One Pot Chicken with Olives and Potatoes image

Provided by Tia Mowry

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 22

1/4 cup all-purpose flour
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
6 boneless, skinless chicken thighs
4 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, thinly sliced
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon turmeric
1/8 teaspoon cayenne
3/4 cup white wine, such as Pinot Grigio
4 cups chicken stock
2 sprigs fresh thyme
2 small Yukon Gold potatoes, cut into 1/2-inch cubes
1 lemon, 4 thin slices plus the juice of the remaining lemon
1/2 cup pitted green olives
Salt and pepper
1/4 cup fresh parsley leaves, chopped

Steps:

  • For the chicken: In a large bowl, combine the flour, salt, garlic powder, mustard, paprika and pepper; mix well. Add the chicken to the bowl, and toss gently to coat. Remove the chicken, shake off any excess flour, and set aside.
  • Heat a large Dutch oven over medium-high heat, and add 3 tablespoons of the olive oil. When hot, add the chicken and cook until golden brown on one side, 3 to 5 minutes. Flip, and continue cooking on reverse side, another 2 minutes. Remove the chicken to a plate and let sit.
  • For the sauce and vegetables: To the Dutch oven (still over medium-high heat), add the remaining tablespoon oil if needed. Then add the onion, garlic and salt; cook until translucent, 3 to 4 minutes. Evenly sprinkle the cumin, turmeric and cayenne over the onion mixture, and saute for an additional 1 minute. Pour in the wine, scraping up any browned bits on the bottom of the pan, and cook until the wine has reduced by half, 5 to 10 minutes. Add the chicken stock, bring to a boil, and then add the thyme, potatoes, lemon slices and lemon juice; stir gently. Cover and cook until the potatoes are easily pierced with a fork, 10 to 12 minutes. Reduce the heat to a simmer, and add the seared chicken thighs and the olives. Gently push the chicken into the sauce, so it is partially covered; cook for another 10 to 12 minutes. Adjust the salt and pepper to taste, stir in the parsley and serve.

CHICKEN WITH PEPPERS AND TOMATOES



Chicken with Peppers and Tomatoes image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
2 boneless and skinless chicken breasts, sliced into 1/2-inch strips
1 small onion, peeled and sliced
1 green bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1/2 cup white wine
2 cups whole tomatoes, chopped
1 teaspoon dried oregano
Salt and pepper
3 tablespoons fresh basil
1 package instant couscous

Steps:

  • Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
  • Follow package instructions.

CHICKEN WITH TOMATOES, OLIVES, AND CILANTRO



Chicken with Tomatoes, Olives, and Cilantro image

Chicken breasts get bold bursts of flavor from a zesty topping of cherry tomatoes, lime juice, cilantro, and green olives. Serve this dish with rice or a simple green salad and crusty bread. This recipe is from the cookbook "Everyday Food: Fresh Flavor Fast."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8

1 tablespoon olive oil
4 boneless, skinless chicken breast halves (1 1/2 to 2 pounds)
Coarse salt and ground pepper
1 onion, halved lengthwise and thinly sliced
1 pint cherry tomatoes, halved
1/3 cup pitted green olives, halved
1 tablespoon fresh lime juice
1/4 cup packed fresh cilantro

Steps:

  • In a large skillet, heat oil over medium-low. Season chicken on both sides with salt and pepper, and cook until lightly browned and just cooked through, turning once, 10 to 15 minutes. Transfer to a plate; cover loosely with aluminum foil.
  • Raise heat to medium; cook onion, stirring occasionally, until softened, 5 to 7 minutes. Add tomatoes and olives; cook until tomatoes soften and release their juice, 1 to 2 minutes. Remove from heat, and stir in lime juice and cilantro. Season with salt and pepper. Serve chicken topped with tomato mixture.

Nutrition Facts : Calories 268 g, Fat 8 g, Fiber 1 g, Protein 40 g

CHICKEN WITH PIQUILLO PEPPERS



Chicken With Piquillo Peppers image

I modified this recipe from one I found in "Food and Wine" magazine by Mario Batali. It is not Italian, by the way, but Spanish. His recipe called for far larger portions of chicken, but I am trying to eat less meat and more vegetables.

Provided by threeovens

Categories     Chicken

Time 2h

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs chicken thighs (6 pieces)
2 garlic cloves, sliced
kosher salt
2 tablespoons extra virgin olive oil
1 large onion, coarsely chopped
1 (9 ounce) jar piquillo peppers, drained
1 cup dry white wine

Steps:

  • Rub the garlic all over the chicken, then season with salt; cover and refrigerate for one hour to marinate.
  • Using a large skillet, heat the oil, over medium high heat; scrape the garlic from the chicken pieces, then brown them on both sides for about 10 minutes.
  • Transfer chicken to a platter while you prepare the sauce.
  • Reduce the heat to low and cook the onion, stirring occasionally, until very tender, about 10 minutes; add the peppers and white wine, simmering and scraping any browned bits from the bottom of the skillet.
  • Return the chicken, and any accumulated juices, to the skillet, cover partially, and continue to cook, over low heat, until the chicken is tender and cooked through, about 30 minutes; transfer the chicken to a clean serving platter, spooning the sauce on top to serve.

Nutrition Facts : Calories 323.4, Fat 21.9, SaturatedFat 5.5, Cholesterol 95.5, Sodium 89.6, Carbohydrate 3.7, Fiber 0.5, Sugar 1.4, Protein 20

BROILED CHICKEN WITH PIQUILLO-TOMATO SAUCE



Broiled Chicken With Piquillo-Tomato Sauce image

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

8 chicken thighs, or an equivalent amount of other parts
Salt and pepper
3 cloves garlic
3 tablespoons extra virgin olive oil
3 anchovies, or more to taste
6 ounces piquillo peppers
2 medium tomatoes, cored and chopped
Chopped parsley for garnish, optional

Steps:

  • Heat broiler: fire should be moderately hot and rack about 6 inches from heat source. (Alternatively, grill chicken.) Sprinkle chicken with salt and pepper, then broil, beginning with skin side down. Make sure skin crisps and browns and interior cooks through; this will take about 20 minutes.
  • Meanwhile mince about half the garlic. Put it in a saucepan with 2 tablespoons oil and about half the anchovies, and turn heat to medium-high. Cook until mixture sizzles, then add piquillos and tomatoes. Bring to a boil and cook, stirring occasionally and adding salt and pepper as necessary, until mixture breaks up. Cool a bit, then transfer to a blender. Purée with remaining garlic and anchovies, then taste and adjust seasoning. Add remaining olive oil.
  • Serve chicken and sauce hot or warm, garnished if you like with parsley.

Nutrition Facts : @context http, Calories 780, UnsaturatedFat 40 grams, Carbohydrate 7 grams, Fat 60 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 974 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN ROASTED WITH TOMATOES, POTATOES, AND OLIVES



Chicken Roasted with Tomatoes, Potatoes, and Olives image

Categories     Chicken     Garlic     Olive     Potato     Tomato     Roast     Lemon     Rosemary     Gourmet

Yield Serves 2

Number Of Ingredients 10

7 garlic gloves
1/4 teaspoon salt
2 teaspoons fresh lemon juice
3 tablespoons olive oil
1 large lemon, sliced thin
1 whole chicken breast with skin and bone (about 1 pound), halved
1 pound small red potatoes (about 2 inches in diameter), washed well
4 plum tomatoes halved, lengthwise
10 Kalamata or other brine-cured black olives, pitted and sliced thin lengthwise
1 tablespoon fresh rosemary leaves or 1 teaspoon dried crumbled rosemary

Steps:

  • Preheat oven to 450°F. and oil a 13-by 9-inch shallow baking pan.
  • Mince and mash 2 garlic cloves to a paste with salt. In a small bowl whisk together garlic paste, lemon juice, and 2 tablespoons oil with salt and pepper to taste. In pan make 2 beds of overlapping lemon slices and put a chicken breast half, skin side up, on each bed. Brush chicken generously with some of the garlic lemon mixture and season with salt and pepper.
  • Quarter potatoes and in a bowl toss with tomatoes, remaining 5 whole garlic cloves, and remaining tablespoon oil until coated well. Arrange vegetables around chicken and sprinkle chicken with olives and rosemary.
  • Roast chicken and vegetables in middle of oven 15 minutes and brush with remaining garlic lemon mixture. Roast chicken 10 to 15 minutes more, or until a meat thermometer registers 175°F. and chicken is cooked through.
  • Discard lemon slices and serve chicken with vegetables, spooning any pan juices over them.

CHICKEN WITH OLIVES AND SUN-DRIED TOMATOES



Chicken with Olives and Sun-Dried Tomatoes image

Common pantry items really bring flavor to simple chicken breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 6

8 dry-packed sun-dried tomato halves (about 1/4 cup)
Zest of 1/2 lemon, cut into very thin strips (about 2 tablespoons)
1/2 cup Kalamata olives, pitted and halved lengthwise
1 teaspoon plus 1 tablespoon olive oil
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)

Steps:

  • In a small saucepan, bring 3 cups water to a boil; add tomatoes and lemon zest. Reduce to a simmer; cook until tomatoes have softened, 5 to 8 minutes. Drain, and pat dry with paper towels. Slice tomatoes into 1/4-inch strips.
  • In a medium bowl, toss tomato mixture with olives, 1 teaspoon oil, 1/4 teaspoon salt, and a pinch of pepper.
  • Rub chicken all over with remaining tablespoon oil; season generously with salt and pepper. Place chicken in a 9-by-13-inch baking dish; sprinkle with tomato mixture.
  • Cover tightly with foil; refrigerate until ready to use, up to overnight.
  • Preheat oven to 450 degrees. Bake (covered with foil) 20 minutes. Remove from oven; let stand 5 minutes before serving.

Nutrition Facts : Calories 328 g, Fat 13 g, Fiber 1 g, Protein 47 g

SKILLET CHICKEN WITH SILKY PEPPERS AND GREEN OLIVES



Skillet Chicken With Silky Peppers and Green Olives image

Made with diced fresh tomato and colorful sweet bell peppers, this savory chicken dish is lively and bright. Cooked as written, the sauce is on the brothy side, perfect for pouring over rice or couscous, or for sopping up with bread. But if you prefer it to be heartier, remove the chicken pieces from the pan once they're cooked, then simmer to reduce the sauce, stirring occasionally, for another 5 to 8 minutes. Return chicken to the pan and stir in olives, then garnish with herbs to serve.

Provided by Melissa Clark

Categories     weekday, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

2 1/4 pounds bone-in, skin-on chicken thighs
2 tablespoons finely chopped fresh oregano (or 2 teaspoons dried)
2 teaspoons kosher salt (Diamond Crystal), plus more to taste
1/2 teaspoon freshly ground black pepper
2 red, yellow or orange bell peppers (or a combination of colors)
5 garlic cloves
1 medium fresh tomato
2 tablespoons extra-virgin olive oil, plus more as needed
1/8 teaspoon red-pepper flakes
3/4 cup pitted, roughly chopped green olives, such as Castelvetrano
1/2 cup roughly chopped fresh parsley, basil, cilantro or a combination
Lemon wedges, for serving (optional)

Steps:

  • Pat chicken dry with paper towels. Season all over with 1 tablespoon oregano, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Set aside at room temperature while preparing the vegetables (or refrigerate for up to 24 hours).
  • Slice the peppers into 1/4-inch strips, removing the seeds. Peel and thinly slice the garlic cloves. Chop the tomato.
  • In a large skillet, heat 1 tablespoon oil over medium-high. When the oil thins out and coats the bottom of the pan, add chicken, skin side down, and sear until browned on both sides, 4 to 6 minutes per side. Do this in batches if necessary; don't crowd the pan. Transfer the chicken pieces to a plate as they brown.
  • Add remaining 1 tablespoon oil to the skillet and stir in peppers. Sauté until tender and lightly browned, 6 to 8 minutes. Add garlic, remaining oregano and red-pepper flakes, and cook until garlic is lightly golden, 2 to 3 minutes. Stir in tomato and remaining 1/2 teaspoon salt, and cook until tomatoes begin to release their juices, 3 minutes.
  • Lower heat to a simmer and nestle in the browned chicken, skin side up, pouring in any accumulated juices from the plate. Partly cover the pan and cook until chicken is cooked through and peppers are soft and stewy, 20 to 30 minutes. Taste and add more salt if needed. In the last minute or two of cooking, stir in olives to let them heat up. Remove from heat, and sprinkle parsley or other herbs on top. Garnish with lemon wedges, if you like.

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ONE POT CHICKEN WITH OLIVES AND MUSHROOMS - TEASPOON OF SPICE
2015-04-24 Add tomatoes and olives. Cook for 5 minutes, stirring occasionally. Add chicken pieces back in and bring to a boil. Lower to a simmer and cover. Cook for 30 minutes and then mix in mushrooms and wine. Cook for another 25 – 30 minutes until chicken is very tender. Serve with whole wheat couscous or brown rice.
From teaspoonofspice.com


QUICK MEDITERRANEAN CHICKEN WITH OLIVES RECIPE (30 MINUTES RECIPE)
2019-08-19 Instructions. In a small bowl, add the Seasoning ingredients (rosemary, oregano, salt and cayenne) and mix together. Keep aside. Now take a clean plate and place the chicken breasts on it. Season the chicken breasts on both sides and let it rest for 5 minutes.
From easycookingwithmolly.com


SAUCY SPANISH CHICKEN WITH GREEN OLIVES | CHICKEN.CA
Pour in sauce. Measure out olives, then roughly chop and add. Stir in onion, garlic, thyme, cumin and paprika. Place chicken in mixture and turn to coat, then turn bone-side up. Push into the sauce. Cook on low 5 to 6 hours or high for 2½ to 3 hours, until chicken reaches 165°F (74°C). Stir in sherry if you like.
From chicken.ca


GOLDEN CHICKEN WITH TOMATOES AND OLIVES RECIPE | REAL SIMPLE
Season the chicken with ½ teaspoon each salt and pepper. Cook until golden brown, 3 to 4 minutes per side. Transfer to a plate. Step 3. Add the onion to the skillet and cook, stirring occasionally, until soft, 5 to 6 minutes. Step 4. Add the tomatoes, olives, and garlic and cook, stirring, for 2 minutes. Step 5.
From realsimple.com


EASY CHICKEN WITH OLIVES AND ORANGE - DIANE KOCHILAS
Recipes from "MAMA" Season 2; Print Recipe. Ingredients. 8 chicken thighs with skin; 4 tablespoons extra virgin Greek olive oil; 5 large garlic cloves sliced; 2 medium red onions chopped; 1 teaspoon cumin powder; 1 cup fresh orange juice; 2 tablespoons fresh lemon juice; 2/3 cup green pitted olives; Instructions. Wash the chicken thighs and pat dry with paper towel. …
From dianekochilas.com


ONE SKILLET CHICKEN WITH ORZO AND OLIVES - BUDGET BYTES
2016-01-18 Let the skillet simmer for 15 minutes with the lid in place. Turn the heat off and let the skillet rest for 5 minutes. The tomatoes and olives will have risen to the top, so use a fork to gently stir or fluff the orzo, tomatoes, and olives back …
From budgetbytes.com


5-INGREDIENT SALSA VERDE TOMATILLO CHICKEN - THE SEASONED MOM
2018-07-09 Heat about 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Season chicken with garlic powder, salt and pepper; place in the hot skillet. Sear chicken until golden brown on both sides (about 4-5 minutes per side). Reduce the heat to low, cover, and cook for 10 more minutes. While the chicken cooks in the skillet, prepare ...
From theseasonedmom.com


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