Chicken Costa del Sol
Recipe: Chicken Costa del Sol
From: Bon Appetit, Aug. 1996, via food.epicurious.com
Serves: 2-3
2 large skinless boneless chicken breast halves (12-16 oz.)
3 tsp. chopped fresh rosemary
2 Tbsp. olive oil
1-1/2 c. thinly sliced bell peppers, mixed colors if possible
3 large garlic cloves, minced
1/3 c. pitted halved brine-cured black olives (e.g. Kalamata)
4 tsp. balsamic vinegar
Cut chicken into 1/2-1" dice. Sprinkle with 1-1/2 tsp. rosemary, salt, & pepper. Heat oil in heavy large skillet over medium heat. Add chicken and sauté until browned and cooked through, about 5 min. Transfer to dish.
Increase heat to med.-high. Add peppers to same skillet; sauté until wilted and beginning to brown, 3-5 min. Add garlic and remaining 1-1/2 tsp. rosemary; stir until fragrant, 30-60 seconds. Mix in olives and vinegar. Return chicken and any juices to skillet and simmer until heated through.
Serve with a rice pilaf or couscous.
Notes:
This is a variation on the original, which did not cut up the chicken. We thought that cutting it up would let the flavors penetrate better. Don't increase proportion of chicken; the veg. serve as the real sauce. Could also add some chicken broth if you wanted it saucier; it's pretty dry. Very interesting flavors.
From: Bon Appetit, Aug. 1996, via food.epicurious.com
Serves: 2-3
2 large skinless boneless chicken breast halves (12-16 oz.)
3 tsp. chopped fresh rosemary
2 Tbsp. olive oil
1-1/2 c. thinly sliced bell peppers, mixed colors if possible
3 large garlic cloves, minced
1/3 c. pitted halved brine-cured black olives (e.g. Kalamata)
4 tsp. balsamic vinegar
Cut chicken into 1/2-1" dice. Sprinkle with 1-1/2 tsp. rosemary, salt, & pepper. Heat oil in heavy large skillet over medium heat. Add chicken and sauté until browned and cooked through, about 5 min. Transfer to dish.
Increase heat to med.-high. Add peppers to same skillet; sauté until wilted and beginning to brown, 3-5 min. Add garlic and remaining 1-1/2 tsp. rosemary; stir until fragrant, 30-60 seconds. Mix in olives and vinegar. Return chicken and any juices to skillet and simmer until heated through.
Serve with a rice pilaf or couscous.
Notes:
This is a variation on the original, which did not cut up the chicken. We thought that cutting it up would let the flavors penetrate better. Don't increase proportion of chicken; the veg. serve as the real sauce. Could also add some chicken broth if you wanted it saucier; it's pretty dry. Very interesting flavors.