Mediterranean chicken

Ingredients
2 tablespoons olive oil
4 150g each chicken thigh cutlets, trimmed
1 medium brown onion cut into wedges
1 red capsicum thinly sliced
400g jar arrabbiata pasta sauce
1/2 cup pitted kalamata olives
 

1.Heat half the oil in a large, deep frying pan over medium-high heat. Cook chicken, turning, for 4 to 5 minutes or until golden. Transfer to a plate.
2.Heat remaining oil in pan. Cook onion and capsicum, stirring, for 3 to 4 minutes or until onion has softened. Return chicken to pan. Add pasta sauce and olives. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer, turning chicken occasionally, for 30 to 35 minutes or until chicken is cooked through.
Notes Serve with risoni pasta or steamed rice, and oregano.

 

 

 

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