Ingredients

1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 cup olive oil
4 chicken breast halves, boned and skinned (about 1 1/2 pounds meat)
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 pound plum tomatoes, chopped (about 2 1/2 cups)
1 teaspoon chicken bouillon granules
1/2 cup piquillos or regular roasted red peppers, drained, cut in chunks
1/2 cup small pitted green olives, sliced

Directions

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. Makes 4 servings.