Ingredients:
- 1 cup olive oil
- 900g onions (sliced Julienne style – like we slice them for Greek salad)
- 600g long green peppers (cut in slices)
- 2 cloves of garlic
- 1 hot chilly pepper (optional)
- 1 chicken (cut into portions)
- 1 cup of fresh tomatoes (diced) OR 400g canned tomatoes
- 1 tbsp tomato paste
- ½ cup red wine OR 2 tbsp vinegar in ¼ cup of water
- 2 tbsp parsley (finely chopped)
- 1 laurel leaf
- salt / pepper
- 2 tbsp yoghurt (or more if you like) OR dairy cream
Method:
- Place a wide pot over high heat and add half of the olive oil
- Place another pot over high heat and add the rest of the olive oil
- *You can skip the second pot and use only one. First you can cook the chicken and after that the onions & peppers but its easier to use 2 pots
- Saute’ the chicken in the 1st pot (you could remove the skin for healthier cooking) until its nice and brown but not completely cooked
- Saute’ the onions,the peppers and the garlic in the 2nd pot until they’re transparent and soft
- Quench the chicken with the wine OR vinegar and add the onions and peppers
- Add the tomato paste and the canned tomatoes
- Add most of the parsley (keep some to sprinkle raw on top of the food in the end) and add the laurel leaf
- Stir the food so that the onions, peppers, tomatoes blend
- Add salt & pepper
- Lower the heat, put the lid on the pot and don’t stir anymore. You can simply rock the pot to stir. Cook for about half an hour (depending on how well-cooked you like your vegetables) and turn off the heat
- *If there’s too much water in the pot, you can take it out and boil it separately (for it to thicken) and add it on top of the food as sauce
- Add the joghurt
Serve (with Basmati rice OR any other rice for the rest of the family), sprinkle the rest of the parsley and add the sauce (if you kept and thickened any). Kali orexi :)
