TIME
01.30 h
DIFFICULTY
medium
TYPE
Second Courses
NUMBERS
4peoples



PREPARATIONS

Cut the chicken breasts into small pieces and marinate in a bowl with a pinch of oil and curry in the fridge for at least an hour. Meanwhile, grill the peppers and remove the skin. Cut them into strips and keep them aside. Once you have everything ready, warm the oil and garlic clove in a pan.
Fry the chicken breasts on both sides, add the Roasted Black Castelvetrano Olives cut into pieces and the peppers. Pour on the broth and continue cooking on a moderate flame for about 10 minutes.
The chicken must remain soft and not dry out. Serve the chicken hot with the sauce, adding some olives to garnish.

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