Chicken Breast Catalan

This recipe was inspired by the cooking of Catalonia - a region noted for its blend of French and Spanish cuisine.

aus dem Kochbuch- Unseres war nur fast so schön!

3 whole skinned and boned chicken breast (about 2 pounds), halved
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon olive oil
1 large yellow onion, sliced 1/4 inch thick
1 medium-size sweet red pepper, cored, seeded, and cut into strips, quartered
3 groves garlic, minced
1 can (1 pound) tomatoes with their juice, quartered
1 cup Basic Chicken Stock (page 333) or canned chicken broth
1 whole bay leaf
1 tespoon dried basil, crumbled
3/4 cup log-grain white rice
1 package (10 ounces) frozen green peas, unthawed
3/4 cup pitted small olives

1. Sprinkle the chicken with half of salt and black pepper. Heat the oil in a deep 12-inch shiller over moderatley high heat for 1 minute. Add the chicken and brown for 3 minutes on each side. Drain on paper toweling.
2. Reduce the heat to moderate. Add the onion and red pepper to shillet and sauté, stiring occasionally, for 3 minutes. Add the garlic and sauté, stirring occasionally. for 2 minutes or until the onion is limp.
3. 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.
4. 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. Serves 4.