Quick Chicken and Vegetable Sauté (Pule me Perime)
A vibrant and hearty skillet dish featuring tender chicken pieces sautéed with colorful bell peppers, onions, and tomatoes, seasoned with aromatic herbs. It's a flavorful and quick meal perfect for a satisfying lunch.
Ingredients
- Chicken breast 400 g
- Olive oil 2 tbsp
- Onion 1 medium
- Bell peppers (red, yellow, or green) 2 medium
- Garlic 2 cloves
- Canned diced tomatoes 400 g
- Dried oregano 1 tsp
- Salt 0.5 tsp
- Black pepper 0.25 tsp
- Fresh parsley 2 tbsp
How to Cook
- Dice the chicken breasts into 1-inch (2.5 cm) cubes. Roughly chop the onion, bell peppers, and mince the garlic. Chop fresh parsley.
- Heat olive oil in a large skillet or frying pan over medium-high heat. Add the diced chicken and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.
- Add the chopped onion and bell peppers to the same skillet (add a little more olive oil if needed). Sauté for 8-10 minutes, until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant. Add the canned diced tomatoes (undrained), dried oregano, salt, and black pepper. Bring to a simmer.
- Return the seared chicken to the skillet. Reduce heat to medium-low, cover, and let it simmer for 10-12 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
- Remove from heat, stir in the fresh chopped parsley. Serve immediately, perhaps with crusty bread or a simple side of rice.