Postcard From Spain

Serves 4

Ingredients

2 cloves of garlic

1 red onion

2 red peppers

110g pitted black olives

2 tbsp olive oil

8 chicken pieces (breast cuts are best)

2 x 397g cans of chopped tomatoes

Chop the garlic, onion, peppers and olives. Heat the olive oil, add the garlic, onion, peppers and olives and cook until the onion has softened. Drain and reserve.

Season the chicken pieces, then pan fry until brown all over – about 8 mins. Return the vegetables to the pan with the chopped tomatoes. Bring to the boil, cover and simmer for 20 mins. Adjust the seasoning and serve.

This recipe is from the New Mediterranean Meals collection by Mark Harrison, which contains more than 150 original recipes. You can buy it on a fully indexed and searchable CD for just 5 euros. Contact vimark@inicia.es to order your copy.