Molinos - Pepperonata with chicken
Pepperonata with chicken
Granja del Sol recipes

Pepperonata with chicken

Pepperonata with chicken

Ingredients

1 packet Granja del Sol Chicken Medallions

2 garlic cloves

Chopped onion

1 red pepper

1 yellow pepper

1 green pepper

½ aubergines

2 plum tomatoes

Salt to taste

Pepper to taste

1 Tbsp dry oregano

4 Tbsp chopped parsley

Directions

To prepare pepperonata: Cut the peppers, the aubergine and the tomatoes without seeds into medium cubes and set them apart.

Heat up a saucepan with a bit of oil and brown the garlic cloves to perfume the oil; remove the saucepan quickly before burns out. In the same saucepan gently fry the onion for a few minutes and then add the peppers. Once they are tender tip the aubergines in and then the tomatoes. Season with salt, pepper and oregano. Remove the pan from heat, drop a little more of oil and set aside.

Bake the Granja del Sol Chicken Medallions in an oven sheet without any grease. Once they brown serve with the warmed up pepperonata and sprinkle parsley on top.