Spanish chicken

• 2 1/2 pounds chicken breast halves, boneless, skinless cut into equal size chuncks
• 1 tablespoon cornstarch sprinkle in before adding tomatoes
• 2 teaspoons rosemary leaves chop fresh rosemary leaves if using dried use only 1 tsp
• 1/4 cup olive oil add to skillet or wok
• 1 1/2 cups brown rice follow recommended cooking directions
• 1 teaspoon black pepper pepper to taste
• 1 tablespoon chicken broth sprinkle in if using granules or 2 cubes
• 1 tablespoon thyme if using dried thyme 1 1/2 tsp
• 5 large tomatoes peeled and cored quartered then halved can use whole canned tomatoes
• 1 x black olives 1 can crushed with fingers or coarse chop
• 1 large green bell peppers sliced length wise then cut in half
• 1 x mushrooms, button fresh in box cleaned and slice or can buy already sliced
• 3 cloves garlic minced or pressed
• 1 large onions sliced
• 1 teaspoon salt to taste

1. Put rice on first, cook as directed.
2. When rice is finshed remove from heat let stand covered until dish is complete.
3. While rice is cooking cut chicken into chunks, slice onions, bell pepper, and mushrooms.
4. Peel and core tomatoes and set aside.
5. In a large skillet or wok heat olive oil over medium high heat add chicken chuncks and stir fry about 5 min.
6. Add onions, Bell peppers, and mushrooms stir fry until onions start to get translucent.
7. Press and add garlic, thyme, rosemary, bouillon, black pepper, and cornstarch mix well.
8. Add tomatoes, black olives, and salt cook until heated through and starts to thicken about 8 min.
9. Serve over brown rice and sliced avocado on the side.

chicken breast halves, cornstarch, rosemary, olive oil, brown rice, black pepper pepper, chicken broth, thyme, tomatoes, black olives, green bell peppers, mushrooms, garlic, onions, salt

Taken from recipeland.com/recipe/v/spanish-chicken-47856 (may not work)