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| Preparation Fry the onions in 2 tablespoons of oil in a shallow pan until golden. Remove from the pan and put to one side. In their place, brown the sliced chicken in the remainder of the oil. Add the drained, thinly sliced peppers, then the onion and the olives. Sprinkle with parsley and cook for a further minute. Serve with rice or boilled potatoes. Here you have a dish full of subtle flavours that can be concocted at a moment’s notice. Simply keep the ingredients on stand-by in your cupboard or fridge! |
Chicken with peppers and olives
