World Cuisine

Roman Chicken with Peppers

cook 30 mins
Ingredients
  • 3 tablespoons olive oil
  • 4 boneless, skinless chicken breasts, about 150 g (5 oz) each
  • 1 red onion, sliced
  • 3 garlic cloves, crushed
  • 2 red peppers, cored, deseeded and sliced
  • 1 yellow pepper, cored, deseeded and sliced
  • 1 green pepper, cored, deseeded and sliced
  • 125 g (4 oz) green olives, pitted
  • 400 g (13 oz) can cherry tomatoes
  • 300 ml (1/2 pint) chicken stock
  • 2 oregano sprigs
  • 2 tablespoons chopped parsley
  • salt and pepper
Directions
  • Heat the olive oil in a flameproof casserole and brown the chicken. Remove and set aside.
  • Add the onion and garlic and sauté for 1–2 minutes. Add the peppers and cook for a further 2–3 minutes, then add the olives, cherry tomatoes, stock and oregano.
  • Return the chicken to the casserole, bring to a simmer and cook for 20–22 minutes, covered, until the chicken is cooked through and tender.
  • Stir in the chopped parsley, then season and serve.
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