Rainbow chicken with peppers

The merits of having guests at home are many.  Thank  our friend N.  for this dish who’s visiting with my brother and made it for us yesterday. I watched closely and ate it heartily.  Great  and quick dish for summer and any other time. Add it to your family  favorites.



  • 2 pounds chicken breasts
  • 3-4 peppers (green, yellow, red)
  • 3-4 big onions, sliced
  • 1/2 cup oil
  • flour for lightly covering the chicken breasts
  • salt, pepper
  • chopped parsley (fresh or frozen)
  • soy sauce (about  200 grams or enough to have some liquid in the dish)

How to make: Remove all seeds from the peppers and slice them thickly. Put the oil in a big heavy pan and saute the peppers and the sliced onions lightly (you don’t want them to be too soft). Saute in batches, don’t crowd the veggies. Remove the peppers and onions and set aside. Cut the chicken breasts in cubes, flour them lightly and saute until they are moderately browned on both sides.  Add the peppers and onions. Add salt and pepper. Add the soy sauce. Add the parsley. Cook for about 10 more minutes. Ready to serve with pasta, rice, or, in my case, peas. Delicious!

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