Spanish chicken Recipe

Name: Spanish chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds chicken breast halves, boneless, skinless cut into equal size chuncks; 1 tablespoon cornstarch sprinkle in before adding tomatoes; 2 teaspoons rosemary leaves chop fresh rosemary leaves if using dried use only 1 tsp; 1/4 cup olive oil add to skillet or wok; 1 1/2 cups brown rice follow recommended cooking directions; 1 teaspoon black pepper pepper to taste; 1 tablespoon chicken broth sprinkle in if using granules or 2 cubes; 1 tablespoon thyme if using dried thyme 1 1/2 tsp; 5 large tomatoes peeled and cored quartered then halved can use whole canned tomatoes; 1 x black olives 1 can crushed with fingers or coarse chop; 1 large green bell peppers sliced length wise then cut in half; 1 x mushrooms, button fresh in box cleaned and slice or can buy already sliced; 3 cloves garlic minced or pressed; 1 large onions sliced; 1 teaspoon salt to taste

Servings: persons

2 1/2 pounds chicken breast halves, boneless, skinless cut into equal size chuncks
1 tablespoon cornstarch sprinkle in before adding tomatoes
2 teaspoons rosemary leaves chop fresh rosemary leaves if using dried use only 1 tsp
1/4 cup olive oil add to skillet or wok
1 1/2 cups brown rice follow recommended cooking directions
1 teaspoon black pepper pepper to taste
1 tablespoon chicken broth sprinkle in if using granules or 2 cubes
1 tablespoon thyme if using dried thyme 1 1/2 tsp
5 large tomatoes peeled and cored quartered then halved can use whole canned tomatoes
1 x black olives 1 can crushed with fingers or coarse chop
1 large green bell peppers sliced length wise then cut in half
1 x mushrooms, button fresh in box cleaned and slice or can buy already sliced
3 cloves garlic minced or pressed
1 large onions sliced
1 teaspoon salt to taste

1
Put rice on first, cook as directed.
2
When rice is finshed remove from heat let stand covered until dish is complete.
3
While rice is cooking cut chicken into chunks, slice onions, bell pepper, and mushrooms.
4
Peel and core tomatoes and set aside.
5
In a large skillet or wok heat olive oil over medium high heat add chicken chuncks and stir fry about 5 min.
6
Add onions, Bell peppers, and mushrooms stir fry until onions start to get translucent.
7
Press and add garlic, thyme, rosemary, bouillon, black pepper, and cornstarch mix well.
8
Add tomatoes, black olives, and salt cook until heated through and starts to thicken about 8 min.
9
Serve over brown rice and sliced avocado on the side.

927

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 pounds chicken breast halves, boneless, skinless cut into equal size chuncks, 1 tablespoon cornstarch sprinkle in before adding tomatoes, 2 teaspoons rosemary leaves chop fresh rosemary leaves if using dried use only 1 tsp, 1/4 cup olive oil add to skillet or wok, and more.

Yes, Spanish chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish chicken

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