Pepperonata with chicken

Wash the chicken and cut into small pieces (2x2cm). Season with pepper and salt.

Heat 2 tablespoons of vegetable oil in a frying pan and fry the fillets for 5-7 minutes. Set aside in a bowl.

Cut the garlic into small pieces, or squeeze through a press.

Cut the onion into half rings.

Cut the pepper into strips.

Peel the tomatoes, add 2 tablespoons of tomato paste and cook the tomato puree using a blender.

In a frying pan where fillets were fried, overcook the onion and garlic for 4-5 minutes.

Add pepper and fry for another 5 minutes.

Add the fillet.

Pour in tomato puree, bring to a boil and simmer for 20-25 minutes.

When serving, sprinkle with herbs as desired.

Bon Appetit!