Skillet Chicken With Avocado, Tomatoes, and Olives
Hass Avocado Board [1]
Ingredients
- 6 boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 medium onion, chopped
1 bell pepper, seeded and diced
1 carrot, peeled and diced
2 cloves garlic, minced
3 (14.5 ounce) cans diced tomatoes in juice
1/2 cup dry white wine
1/4 cup pitted green olives, halved
1 ripe fresh hass avocado, peeled, pitted, and cubed
2 tablespoons chopped fresh parsley
6 cups cooked white rice
Directions
- Season chicken with salt and pepper.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until golden on one side, about five minutes. Turn; cook five more minutes until golden brown and almost cooked through. Remove to a plate; set aside.
- Reduce heat to medium. Add onion, bell pepper, and carrots. Cook, stirring occasionally for five minutes.
- Add garlic and cook for one minute.
- Add tomatoes and wine. Bring to a simmer and wait four minutes. Stir in olives.
- Return chicken to skillet; simmer uncovered for five minutes. Cover, reduce heat to low, and simmer for 20 more minutes.
- Stir in half of the avocado and parsley. Serve over rice.
Information
- Category
- Main Dishes, Game
- Cuisine
- North American
- Yield
- Serves 6
- Total Time
- 44 minutes, 59 seconds