This chicken dish is one of those stand-by dishes that I find both quick and tasty. It’s good to make when time is short and you need to be doing more than one thing at a time -it’s very happy to be cooked on the top of the stove, or popped in the oven along with some jacket potatoes, then served with a salad and steamed veg like broccoli or peas. Since it is a ‘short of time’ dish I generally don’t sauté the onions first, but if you have the time it does add to the flavour if you do.
2 Chicken breasts cut into chunks
2 large Onions, sliced
3 Sweet Peppers, sliced
3 Garlic Cloves, finely chopped or pressed
2 large Tomatoes, chopped
1/2 cup White Wine (optional)
6 tablespoons Olive Oil
1/2 cup Olives (optional)
1 small piece of dried Chilli, crumbled (optional) or
1 teaspoon Paprika (smoked is good)
3 tablespoons chopped fresh Parsley to stir in at the end
Himalayan Salt to taste
Put all the ingredients into a pan or oven-proof serving dish and stir well, cover.
Either cook on a low heat on the top of the cooker, simmering gently and stirring occasionally or put into an oven heated to 180c and cook. It will take about 45 minutes gentle cooking on the top or about an hour in the oven. Time enough to also cook jacket potatoes along side, or steam some rice on the top, and chop a salad.
I’ve shown a picture at the top of this page of the ingredients to demonstrate a good balance of vegetables to chicken, 80/20. Two chicken breasts isn’t a lot for four people it’s true, but with plenty of vegetables and salad you will be surprised how far it goes.
The above photo shows how we put the meal together Nicaraguan-style:
The Chicken and Peppers
thus maintaining the 80/20 balance of ingredients.