Cook bacon in 10-inch skillet until crisp. Remove with slotted spoon to paper towel; reserve. Pour off all but 1 tbs of the drippings. Cook onion and garlic in drippings until tender, about 4 minutes. Add tomatoes, picante sauce and green olives; bring to a boll. Add chicken; spoon sauce over chicken. Reduce heat; cover and simmer until chicken is tender, about 30 minutes. Remove chicken to serving platter; cook sauce over high heat until thickened to desired consistency. Spoon sauce over chicken; sprinkle with reserved bacon and cilantro. Serve with additional picante sauce.
Makes 4 servings.
Cajun Country -- New Iberia, Louisiana