Chicken Ole

This one is from my Desperation Dinners Cookbook (meals in 20 mins). Fixed it for the first time tonight and my family LOVED it!

Chickeb Ole

4 skinless, boneless chicken breast halves
2 teaspoons olive oil
1 extra-large or 2 medium onions
2 large green bell peppers
1 can fat free chicken broth (or two boulion cubes and one cup water)
1/2 cup white wine
1 can diced tomatoes
2 1/2 cups instant rice
1/2 cup sliced pimento stuffed green olives (optional)
1/2 cup frozen green peas (optional)
1 1/2 teaspoons minced garlic
2 bay leaves
1 tsp dried oregano
1/2 tsp ground cumin
1/4 teaspoon salt or more to taste
1/4 tsp black pepper

1. If the chicken is frozen, run it under hot water so you can remove packaging. Place the chicken on a microwave safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting.

2. Meanwhile, heat the oil, over medium heat, in an extra deep 12 inch skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop.

3. Cut each breat into 3 strips about an inch wide, then add the chicken (fresh or partially defrosted) to the skillet and raise the heat to high. Cover the skillet and cook while seeding the bell peppers and cutting them into 1 inch wide strips. Cut the strips crosswise in hald and add the peppers to the skillet all at once.

4. Add the broth and wine. Cover the skillet and bring the liquid to a boil. Meanwhile, drain the tomatoes. Keeping the pan covered as much as possible, add the drained tomatoes, rice, olives, peas, garlic, bay leaves, oregano, cumin, salt and black pepper. Stir well.

5. Cook at a rolling boil until the rice is tender, 5 minutes more. Remove the bay leaves, stir well and serve!