This time is the little one, Cristina, who already published this on her blog – The Messy Owl, you can find it here, go and have a look and show her some love! – that will show you how it’s done: a proper Andalusian-Style Chicken with peppers and olives and…a little secret ingredient that she loves!
- 300g of chicken breast (cut into pieces)
- olive oil10 black olives
- 10 green olives
- 1 yellow pepper
- some sundried tomatoes
- half a clove of garlic
- white wine
- salt & pepper to taste
- fennel seeds (only optional, not in the original recipe)
Cut the chicken breasts into cubes, then season it with enough salt and pepper. If you want you can add some fennel seeds, although the recipe doesn’t require it. I love fennel seeds, my sister got me addicted to them, and I now basically put them into any dish we cook!
(Just a little secret from the older Olive: let the fennel seeds toast a bit in the extra virgin olive oil before adding anything else: they will release even more flavour!)
Wash the pepper, cut it in a half, remove the seeds and the torso and cut into thin stripes, but not too thin. Brown the chicken pieces with oil and half a clove of garlic in a large pan and, after a few minutes, add the pepper stripes. Let it cook for about 20 minutes, turning as needed, and let everything cool down at the end.
In the meanwhile, rattle off the olives and cut them into slices. Cut the cherry tomatoes – I used fresh ones rather than sundried ones like the recipe said – then replace the pan on the stove and add the olives and tomatoes, finally pour in the white wine. Cook for another 10 minutes and serve the Andalusian-Style Chicken piping hot.
Any other savoury recipes? Try to check this one out.
Also check it out on Pinterest and gives it a share – or two.