Chop the meat into cubes of the right size and sprinkle with the spices for chicken, pepper and a teaspoon of cumin. Let it cool for a while. Chop the onion, cut the garlic into slices, chop the pepper into pieces. Put them all together on the fire in a little olive oil and leave to stir until softened.
Add the chicken, mix and let it simmer until the meat is slightly browned, stirring with a wooden spoon from time to time. Along the way, add the glass of wine and leave it together for a while lightly. Add the box of crushed tomatoes, a teaspoon of hot pepper paste and let it simmer, stirring occasionally, under the lid for about 20 minutes.
Prepare polenta from water with salt and corn flour.
The chicken stew is served hot with hot polenta and pickles and sprinkled with finely chopped green parsley. Good appetite!
For polenta: water, salt and corn flour.
Heat the oil in a pan, then add the livers.
We put a lid on it and let it simmer.
After that, we turn them carefully on the other side.
Let them boil for another 5 minutes under the lid in their own juice.
Let the juice drop and add the parsley.
Separately, boil the salted water when it starts to boil, add the corn flour in the rain and mix continuously.
Try this video recipe too
Stew with chicken, peppers and olives
A chicken breast and about 3-4 hammers
200 gr of black olives (without seeds)
3 bell peppers
1 red hot pepper and a bunch of green parsley
3 cloves of garlic
4 old onions
100 gr of tomatoes in own juice (or 3 fresh tomatoes)
Salt, pepper, a teaspoon of dried thyme, a bay leaf, a tablespoon of flour
3-4 tablespoons of oil
Method of preparation
Cut the chicken breast into suitable pieces. Pass all the meat through the flour, and fry it in hot oil (keep a tablespoon of oil) for a few minutes, just enough to take on color. Remove the meat and put the finely chopped onion and a pinch of salt in the oil.
After about 3-5 minutes add the garlic, then after another 2-4 minutes put the meat. Add: thyme, freshly ground pepper, bay leaf and 100 milliliters of water and cover. Bring to a boil over low heat, stirring occasionally, for 15-20 minutes.
Put the olives (salted, if necessary), add more water (the food must remain low), only if you have to boil for another 10 minutes.
Grease the bell peppers with the preserved oil and place them in the stove tray. Bake on high heat for 10 minutes, until soft and tasty. Cut them into the right pieces (you don't need to remove the skin), and put them over the food. Stir gently, then add the tomatoes and juice. Cover and simmer everything, over low heat, under the lid, for another 15 minutes.
Match salt and pepper, add hot pepper (seedless), finely chopped and greens. Stir and simmer for another minute. Ready!
The stew with chicken, olives and peppers is ready. It can be eaten garnished with a spoonful of yogurt, polenta and a simple lettuce. Instead of chicken you can use turkey meat.