0.0 – 0 reviews • Main Dish
| Level: |
Easy |
| Total: |
1 hr 20 min |
| Prep: |
20 min |
| Inactive: |
30 min |
| Cook: |
30 min |
| Yield: |
6 servings |
Ingredients
- 2 pounds chicken (white or dark meat)
- 4 white onions, julienned
- 2 red bell peppers, julienned
- 2 poblano peppers, julienned
- 1 cup green olives, sliced
- 2 tablespoons lemon pepper
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 2 cloves garlic, minced
- Salt
- Cayenne pepper, optional
- 1 cup olive oil
Instructions
- In a bowl, combine the chicken, onions, red bell pepper and poblano pepper. Add the green olives, lemon pepper, Dijon mustard, thyme and garlic. Sprinkle with salt and cayenne pepper if using. Coat with half the olive oil. Mix all the ingredients well and set aside in the refrigerator for 30 minutes.
- Separate the chicken from the rest of the ingredients. Heat a skillet over medium-high heat and sear the chicken pieces until each side is brown, 2 minutes per side for boneless chicken or 3 minutes per side for bone-in chicken.
- In a deep pan, heat up the remaining 1/2 cup olive oil over medium-high heat and saute the vegetables until golden brown, 4 to 5 minutes.
- Add the seared chicken to the pan and mix well. Add 1 cup water. Reduce the heat to medium and simmer for 10 minutes. Remove from the heat let cool for 1 minute. Serve.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
733 |
| Total Fat |
62 g |
| Saturated Fat |
12 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
4 g |
| Sugar |
6 g |
| Protein |
30 g |
| Cholesterol |
113 mg |
| Sodium |
817 mg |
