4 thighs and 4 drumsticks
1 green pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
2 onions, sliced
2 cloves of garlic, minced
10 pitted olives, sliced
1/2 cup chopped fresh parsley
Salt, black pepper, and olive oil to taste
4 thighs and 4 drumsticks
1 green pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
2 onions, sliced
2 cloves of garlic, minced
10 pitted olives, sliced
1/2 cup chopped fresh parsley
Salt, black pepper, and olive oil to taste
Season the chicken with salt and black pepper, then refrigerate
Slice the peppers into thin strips and arrange on a plate
Combine the onions, olives, and parsley
Drizzle with olive oil and mix delicately with a spoon
Spread this mixture over the chicken and cover with aluminum foil
Bake in a medium oven for 40 minutes
Remove the foil and let the chicken brown
Serve sprinkled with chopped fresh cilantro.
