Pan-Fried Chicken Fillet with Vegetables and Olives

A delicious dinner of juicy chicken with colorful vegetables and olives. This recipe turns out chicken fillet tender and juicy. You can cook any part of the bird this way. This dish is best made in the fall, when vegetables have rich flavor and color.
cook time: 1h 20 min
Zoe Kendrick
Pan-Fried Chicken Fillet with Vegetables and Olives

Nutrition Facts (per serving)

104
Calories
2g
Fat
4g
Carbs
16g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Tomatoes 1 pc
Salt to taste
Wheat flour 4 tbsp
Bulb onions (large) 1 pc
Dry spices to taste
bell pepper 2 pc
Greenery to taste
Olives 16 pc
Chicken fillet 1.2 kg

Recipe instructions

Step 1

Step 1
How to make chicken fillet in flour in a frying pan? Prepare all ingredients. I took chicken thighs, peeled off the skin and removed the bones. Take medium-sized peppers and tomatoes, large onions. Tomato can be replaced with ketchup, tomatoes in their own juice or tomato paste. Choose proportions to suit your taste. If you use vegetables of different colors, like I did, the result will be a more colorful dish. Any greens will do. I took cilantro and thyme.

Step 2

Step 2
Rinse the chicken under running water. The remaining bones and skin from the thighs can be used in another dish, such as making broth. Dry the resulting pieces with a paper towel to remove moisture and reduce splattering when frying.

Step 3

Step 3
Rub the fillet with salt and spices. If you use ready-made spice mixtures, be sure to read the ingredients on the package. Often such mixtures already contain salt, take this into account, otherwise you risk oversalting the dish. Leave to marinate at room temperature for 15-30 minutes.

Step 4

Step 4
Peel the onion, rinse and cut into thin half rings. To avoid irritating the mucous membranes of your eyes when cutting onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a slice of lemon before cutting.

Step 5

Step 5
Wash the bell pepper, remove the stem, cut it, remove seeds and cut into large pieces.

Step 6

Step 6
Wash the tomato, remove the stem and cut into small random pieces. My tomatoes are small, so I took 2 pieces. Peel and chop the garlic by passing through a garlic press or grating on a fine grater.

Step 7

Step 7
Roll the chicken fillet into a small roll and dip in flour on all sides.

Step 8

Step 8
Take a frying pan with a diameter of about 22 cm. Heat the frying pan with oil over medium heat and add all the chicken pieces. Increase the heat and fry until golden brown on one side.

Step 9

Step 9
Then turn the fillet over, lower the heat and cook on the other side for 10-15 minutes.

Step 10

Step 10
This method of frying will make the chicken fillet juicy. When the chicken is browned on the other side, remove it from the pan.

Step 11

Step 11
In the same oil, fry the onion over medium heat, stirring occasionally. There is no need to turn it golden; it should become soft and glassy. Add a little salt.

Step 12

Step 12
Then add pepper and chicken to the onion and stir. Simmer for 5 minutes.

Step 13

Step 13
Place the tomato and garlic in the pan. Stir and leave for another 3 minutes.

Step 14

Step 14
Finally, add the olives, stir, cover and leave on low heat for 5 minutes. The olives can be cut in half lengthwise or crosswise into rings. I like to add them whole, so I didnʼt cut them.

Additional rubrics

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