Spanish-Style Chicken Peperonata

A bed of rice serves as the foundation for a mixture of Grilled & Ready® chicken and a blend of peppers, onions, apricots, capers and spices. Finalist in the 2014 Grilled & Ready® chicken Just Add This recipe contest.
A bed of rice serves as the foundation for a mixture of Grilled & Ready® chicken and a blend of peppers, onions, apricots, capers and spices. Finalist in the 2014 Grilled & Ready® chicken Just Add This recipe contest.

Spanish-Style Chicken Peperonata

Prep Time
15

MINUTES

15 minutes
Cook Time
15

MINUTES

15 minutes
Serves
4

Calories
510

  • Calories510
  • Total Fat16 g
  • Cholesterol70 mg
  • Sodium720 mg
  • Total Carbohydrate63 g
  • Protein28 g

Ingredients

  • 4 Grilled Chicken Breast Fillets

  • 3 tablespoon olive oil

  • 2 medium red bell peppers, sliced into 1/4" slices

  • 1 medium orange pepper, sliced into 1/4" slices

  • 1/3 cup sweet onion, diced

  • 1/4 cup dried apricot, chopped

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon red pepper flakes

  • 1-1/2 tablespoon sherry vinegar

  • 2 tablespoon capers, small size

  • 1/4 cup almonds, slivered

  • 4 cup yellow rice , cooked

  • 3 tablespoon fresh parsley, chopped

  • 1 Parmesan cheese, shavings

Cooking Instructions

  • Make peperonate sauce by warming olive oil in a large pan over medium-high heat saute´peppers until softened, about 3-5 minutes.  Add onions, apricots, paprika, oregano, salt and red pepper flakes and cook for additional 3-4 minutes.  Stir in vinegar, capers and slivered almonds and cook for an additional minute.  Cover to keep warm.
  • Prepare rice according to package directions.
  • Prepare chicken according to package directions.
  • Divide rice among 4 plates.  Slice Grilled & Ready chicken fillets into strips and layer on top of rice.  Add peperonate sauce and sprinkle with parsley and parmesan cheese shavings.

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