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Chicken Breasts Catalan Recipe
|Whole skinned boned chicken breast||3|
|Black pepper||1⁄4 Teaspoon|
|Olive oil||2 Tablespoon|
|Yellow onion||1 Large, sliced 1/4 inch thick|
|Sweet red pepper||1 Medium, cored, seeded, and cut into strips 1/2 inch wide|
|Garlic||3 Clove (15 gm), minced|
|Canned tomatoes with juice||1 Pound, quartered (1 Can)|
|Basic chicken stock/Canned chicken broth||1 Cup (16 tbs)|
|Whole bay leaf||1|
|Dried basil||1 Teaspoon, crumbled|
|Long grain white rice||3⁄4 Cup (12 tbs)|
|Frozen green peas||10 Ounce, unthawed (1 Package)|
|Pitted small black olives||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2279 Calories from Fat 606
% Daily Value*
Total Fat 71 g109.6%
Saturated Fat 7.2 g35.8%
Trans Fat 0.1 g
Cholesterol 306.5 mg
Sodium 4879.7 mg203.3%
Total Carbohydrates 244 g81.2%
Dietary Fiber 33.5 g134%
Sugars 37.6 g
Protein 160 g320.3%
Vitamin A 175.6% Vitamin C 563.2%
Calcium 41.1% Iron 74.3%
*Based on a 2000 Calorie diet
Heat the oil in a deep 12-inch skillet over moderately high heat for 1 minute.
Add the chicken and brown for 3 minutes on each side.
Drain on paper toweling.
Reduce the heat to moderate.
Add the onion and red pepper to the skillet and saute, stirring occasionally, for 3 minutes.
Add the garlic and saute, stirring occasionally, for 2 minutes or until the onion is limp.
Add the tomatoes, stock, bay leaf, basil, and remaining salt and black pepper to the skillet.
Bring the mixture to a boil, stir in the rice, then reduce the heat to low.
Cover and simmer for 10 minutes.
Add the chicken, cover, and cook 10 minutes more.
Add the peas and return to a boil.
Reduce the heat to low, cover and simmer for 5 to 10 minutes or until the chicken is no longer pink on the inside and the vegetables are tender.
Stir in the olives and heat until bubbling 1 to 2 minutes more.
Remove the bay leaf.