400 g of chicken breast
2 finger peppers
1 tablespoon of black pepper
2 cloves of garlic
4 tablespoons of olive oil
200 g of mushrooms
Salt and parsley to taste
400 g of chicken breast
2 finger peppers
1 tablespoon of black pepper
2 cloves of garlic
4 tablespoons of olive oil
200 g of mushrooms
Salt and parsley to taste
Cut the chicken breasts into cubes and reserve
Cut the peppers in half and remove the seeds
In a mortar, grind the peppers, black pepper, and garlic until you get a paste
Heat the olive oil in a large skillet and cook the chicken without letting it brown
Add the mushrooms and cook for two minutes
Combine the pepper paste with the dish and mix well
Season with salt and cook for ten minutes, or until the chicken is tender
Remove from heat, sprinkle with parsley, and let rest for five minutes
Serve with white rice.
