CHICKEN MALLORCA

By t1bishop

Ingredients

• 1 1/2 cups sliced mushrooms
• 2 teaspoons olive oil
• 1 1/4 1 1/4 cups roasted red peppers
• 1 large onion cut in eighths
• 1 large clove garlic – or to taste
• 4 boneless skinless chicken breasts
• 1 14 1/4 ounce can diced tomatoes
• 2 large carrots thinly sliced
• 3 tablespoons red wine
• 2 1/2 tablespoons herbs de province
• 3/4 teaspoon smoked hot paprika
• Salt and pepper to taste
• Hot cooked rice or couscous

Preparation

Step 1

In large no-stick frying pan, combine mushrooms and olive oil. Cook over very high heat stirring for 5 minutes or until mushrooms are lightly browned. Remove mushrooms from pan and set aside.

Add peppers, onions, garlic and olive oil to pan. Cook for 5 minutes or until onions are limp.

Add chicken to pan and cook turning pieces occasionally for 3 minutes.

Stir in tomatoes, carrots, wine, olives, herbs de province, paprika. Adjust heat so it simmers. Cook, stirring occasionally for 25 minutes or until chicken is very tender.

Add reserved mushrooms and cook additional 5 minutes. Season with salt and pepper. Serve over rice or couscous.