Ingredients:
- 4 slices chicken
- 6 ripe tomatoes
- 3 cloves garlic
- 2 red pepper Habta
- 6 tbsp olive oil
- 12 units of Anchobh Azaajoh in oil
- Bunch parsley
- Salt
- pipar
How to prepare:
site tomatoes in boiling water for 10 seconds and then Mrreha under running water and peel and cut into pieces and remove seeds and Athaniha in electric grinder.
Agmra grains of pepper in boiling water for 5 minutes and then Oželjha Qtreha well, and Peel and Chop the garlic.
Peel the peppers and remove seeds. Cut into slices longitudinal and Mrrah in 3 tablespoons oil heated in a non-stick pan and add tomatoes, crushed garlic, chopped Mix and cover the pan and leave to cook for 20 minutes on low heat, stirring from time to time.
Anchobh to remove from the oil and put it in blotting paper to absorb excess oil and then cut the into small pieces and Odivera to the mix the past and are doing and Alabzar salt to taste. Heat the pan in the rest of the oil and fry the chicken strips that have already been Thbltha Alabzar salt until it becomes golden brown on both sides and then cut the Oželjha into slices and longitudinal Odivera to the mix, pepper and chopped parsley decorated and Serve hot.
site tomatoes in boiling water for 10 seconds and then Mrreha under running water and peel and cut into pieces and remove seeds and Athaniha in electric grinder.
Agmra grains of pepper in boiling water for 5 minutes and then Oželjha Qtreha well, and Peel and Chop the garlic.
Peel the peppers and remove seeds. Cut into slices longitudinal and Mrrah in 3 tablespoons oil heated in a non-stick pan and add tomatoes, crushed garlic, chopped Mix and cover the pan and leave to cook for 20 minutes on low heat, stirring from time to time.
Anchobh to remove from the oil and put it in blotting paper to absorb excess oil and then cut the into small pieces and Odivera to the mix the past and are doing and Alabzar salt to taste. Heat the pan in the rest of the oil and fry the chicken strips that have already been Thbltha Alabzar salt until it becomes golden brown on both sides and then cut the Oželjha into slices and longitudinal Odivera to the mix, pepper and chopped parsley decorated and Serve hot.
