Ingredients
1 medium onion, chopped2 garlic cloves, minced2 tablespoons canola oil1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces2 cans (14-1/2 ounces each) stewed tomatoes1 medium green pepper, julienned1 medium sweet red pepper, julienned1 cup pitted ripe olives1 teaspoon salt1 teaspoon dried oregano2 tablespoons cornstarch3 tablespoons cold waterHot cooked rice
Preparation
In a large skillet, saute onion and garlic in oil for 3-4 minutes or until tender. Add chicken; cook for 6-8 minutes or until chicken juices run clear. Stir in the tomatoes, peppers, olives, salt and oregano; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally.
Combine cornstarch and water until smooth; gradually stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice.
