This recipe is easy enough for a Monday night meal, when you are running on fumes and are still bitter that the weekend has come and gone.
1 container vine tomatoes, half a white onion, 2 garlic cloves minced and as many green olives as you like. I use about a cup of them, halved. But I love the salty flavor.
and of course the chicken…
Coat both sides generously with salt and pepper (like all your meat).
Heat olive oil in a large skillet, brown both sides of chicken. Remove when you still see a bit of pink in the middle, it will finish in a minute.
While the chicken is going, start the rice pilaf.
Heat generous amount of EVOO and then add broken noodles about 1 to 1/2 inch in length (vermicelli or this spaghetti works). Cook on medium until golden brown, add 1 cup rice and heat. Finally add 2 cups chicken broth, bring to a boil, then reduce to low and cover. Cooks in about 20 minutes. Don’t stir it people!
Since the chicken is browned and the rice simmering you can finish the dish.
Heat up a little more EVOO in your chicken skillet and cook your garlic and onions until translucent. Next add tomatoes and chicken back to skillet. Simmer on medium-low, covered.
I don’t have plated picture because I had to go to work. But it was delicious when I got home!