Latin Chicken in a Hurry

We love stewed whole chicken, braised slowly and served with rice. But I don’t always have the time to make it. This is a great quickie recipe using chicken breast, something I try to have in the freezer at all times for a fast, healthy, and delicious meal.

1 Tbs. olive oil
1 ½ lbs. boneless, skinless chicken breast, cut into cubes
1 medium onion, diced
1 medium red pepper, diced
2 garlic cloves, minced
2 tsp. oregano
1 bay leaf
1/2 tsp. paprika
1 ½ cups GF Chicken broth
1 cup frozen peas, thawed
6 green olives (stuffed with pimentos)
2 tsp. cornstarch
½ tsp. salt
½ tsp. black pepper

In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until it begins to brown. Add onion, pepper, garlic, oregano, bay leaf, and paprika; cook for an additional 5 minutes. Add broth, olives, and simmer, covered, under low heat for about 3 minutes. Remove about ¼ cup of the cooking liquid from the pan and place in a small bowl. Add the cornstarch to the liquid and whisk until combined. Add cornstarch mix to the pan and continue to simmer for about 1-2 minutes (liquid will begin to thicken). Add salt and pepper to taste. Serve with steamed white or brown rice.