Spanish tomato and olive stewed chicken
Spanish tomatoes and olives contain high monounsaturated fatty acids, yellow-green in color, fragrant smell, rich in vitamins A, D, E, F, K and fat-soluble vitamins and antioxidants such as carotene, which are easily digested and absorbed by the human body. It is recognized as a green health cooking oil. Studies have shown that olives have very good nutritional and health effects if they can be eaten for a long time.
Recipe for braised chicken with Spanish tomato and olives
Step 1
Prepare the materials for later use.
Step 2
500 grams of chicken, wash and put it in a bowl, add an appropriate amount of sea pepper and salt, mix well and marinate for 20 minutes.
Step 3
Wash the large Spanish green olives and cut them in half for later use.
Step 4
Wash and cut small tomatoes in half, 1/3 onion, wash and chop for later use, 3 cloves of garlic, wash and chop for later use.
Step 5
Put an appropriate amount of oil in the pot, add the marinated chicken, stir-fry the oil, stir-fry until golden brown and slightly charred, and set aside.
Step 6
Sauté the onion and minced garlic until fragrant.
Step 7
Pour in the previously fried chicken and stir-fry evenly, add the prepared large green olives and stir-fry evenly.
Step 8
Add 1 tablespoon of cooking wine and stir-fry evenly until the taste evaporates.
Step 9
Add the cut tomatoes and stir-fry evenly.
Step 10
Try to salt as appropriate and remove from the pan.
Step 11
Remove from the pan and put on a plate.
Cooking tips for Spanish braised chicken with tomato and olives