Last night, I wanted to use up some leftover chicken. I schlepped across town to purchase this kosher chicken for an lunch I catered. It was definitely worth the schlep! Anyway, I looked around the pantry and found some roasted peppers and tomatoes. If you want, you could add some olives, capers or artichokes.
Jarred roasted peppers are great to have on hand…
Chicken with Roasted Peppers & Tomatoes
Serves 4
4 chicken breasts
1 Tbs olive oil
1 onion, sliced
1 clove garlic, minced
1/2 cup roasted peppers, chopped
2 tsp paprika
14.5 oz can diced tomatoes
1 cup Chicken stock
Salt and pepper, to taste
Heat the oil in a frying pan and add the chicken and sauté until evenly browned. Remove the chicken from the pan and set aside. Add the onions and garlic and sauté until softened. Then add the remaining ingredients and sauté for 2 minutes.
Put the chicken back in the pan and season to taste. Bring to a boil, reduce heat and simmer uncovered for 15 minutes, stirring occasionally until the sauce is reduced and thickened.
I really appreciate that you use the word ‘schlep’ in this post. And, oy vey! I have a serious hankering for the dish!