Description
A very quick dish with Italian flair
Ingredients
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Figure
200 g
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Chicken fillet
150 g
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Onion
70 g
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Garlic
1 tooth
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Olive oil
3 Tbsp
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Tomato
150 g
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Sundried tomatoes
40 g
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Green olives
40 g
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A mixture of spices
1 pinch
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Salami
40 g
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Dry white wine
30 ml
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Black pepper
Cooking
This dish is better to cook fragrant basmati rice. Boil the rice according to the instructions on the package
While cooking the rice, heat in a pan with oil, slice the chicken and quickly fry it
Add the chopped onion and garlic, fry together with the chicken slightly, pour in the wine and cook until complete evaporation
Half the olives and sun-dried tomatoes cut into half, leave whole
Slice fresh tomatoes, add to pan with olives, sun-dried and fresh tomatoes, and season with herb blend and ground pepper If no fresh tomatoes, you can replace the tomatoes in their own juice
During this time the rice has time to prepare, remove the tea bag from water and add to the pan, stir well
On top sprinkle the remaining olives, sun-dried tomatoes and slices of salami. I additionally salted dish as salami, olives and sun-dried tomatoes are salty enough, but nevertheless - at the request of the sunflower
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