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Chicken Piperade




Source of Recipe


Twin Cities Dinning


List of Ingredients




3 Tbs. Olive Oil
1 ea. Spanish Onion, Sliced Thinly
1 ea. Yellow Bell Pepper, Julienne Strips
1 ea Red Bell Pepper, Julienne Strips
2 ea. Green Bell Pepper, Julienne Strips
4 ea. Garlic Cloves, Sliced Thinly
2 ea Large Ripe Tomatoes, finely chopped (with juices)
Salt and freshly ground black pepper to taste

3 tsp. Hot paprika
1/2 cup Flat Leaf Parsley, Chopped
1 oz Feta or other sheep's milk cheese (optional)

1 lb. Chicken breasts, Julienne Strips
2 Tbs. Olive Oil


Recipe



Heat the olive oil in a large sauté pan, preferably nonstick. Sauté chicken over medium heat and remove. Add the peppers, onion, garlic and cook over medium heat until lightly browned, about 5 minutes. Stir in the tomatoes, paprika, salt and pepper, and half the parsley. Cook until the tomatoes yield their juices and the mixture is moist and saucy, about 5 minutes. Add sautéed chicken to mixture and toss to coat chicken evenly.

Correct the seasoning adding salt or paprika to taste. The mixture should be highly seasoned. Grate the cheese on top, if using, sprinkle with the rest of the parsley and serve at once.

This dish is usually served with pasta or rice, many serve Penne pasta or Arborio rice. I like to wrap mine with flour tortillas.