30-minute meals: Chicken with olives and peppers

With this quick and easy meal, you won’t spend more than 30 minutes in the kitchen tonight.

You will need:

• Two tablespoons olive oil.
• Four garlic cloves.
• Four cups of cubed Italian bread, 2.5cm thick.
• 500g skinless, boneless chicken thighs.
• Salt.
• Pepper.
• Three medium peppers, preferably red, yellow, and green.
• One medium red onion.
• Three tablespoons sherry.
• Two tablespoons water.
• One tablespoon fresh lemon juice.
• A quarter cup pitted green olives
• Two tablespoons finely chopped fresh parsley.

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What to do:

1. In a heavy pan, heat one tablespoon oil and half of garlic on medium until garlic begins to sizzle. Add bread and stir until well coated. Cook for five to six minutes or until golden brown and crisp, stirring occasionally. Transfer to large platter.
2. Wipe out same pan and add remaining tablespoon oil; heat on medium-high until hot. Add chicken and sprinkle with a quarter teaspoon salt and quarter teaspoon freshly ground black pepper. Cook for three minutes or until browned, stirring occasionally. Transfer to medium bowl.
3. Reduce heat to medium and add peppers. Cook for two to three minutes or until peppers are just beginning to soften. Add the red onion and remaining garlic; cook for a further two minutes, stirring constantly. Stir in sherry and water, scraping up any browned bits. Cook for another three to four minutes longer or until peppers are very soft. Return chicken to skillet along with any juices. Cook for four minutes or until chicken is no longer pink inside, stirring occasionally.
4. Remove pan from heat and stir in lemon juice, olives, parsley, and an eighth of a teaspoon salt. Pour chicken mixture over croutons. Serve immediately.

• Recipe obtained from www.goodhousekeeping.com.