Chicken with Olives and Peppers Recipe
  • Chicken Filling
  • 2chicken breast, cooked and shredded
  • 1 can of stewed tomatoes
  • ¼ cup chopped black olives
  • 2 cups frozen bell peppers (tri color)
  • 1 medium onion, sliced
  • ½ bunch of cilantro, finely chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Batter
  • 2½ cup milk
  • ¾ cup canola oil
  • 3 large eggs
  • 4 tablespoon grated Parmesan cheese
  • 1 tablespoon salt
  • 1 tablespoon baking powder
  • 1½ cup all purpose flour
  • 1 cup corn starch


Sautee the onion in the olive oil, add the shredded chicken, black olive, stewed tomato, and the bell peppers, let it cook until the bell peppers are cooked. Add salt and pepper to taste and add the cilantro to the chicken. and remove from the heat. Set the chicken filling aside, by letting it cool. In the meantime prepare the dish by coating with oil and flour, use a oven safe dish (I used a pyrex, of approximately 7½ x 11 ½ in).

Mix all the ingredients in the blender. Preheat the oven to 350F. Pour half of the batter into the pyrex, then gently spread the chicken filling into the batter, make sure that is evenly spread. Cover the chicken with the remaining batter. Bake for approximately 50 minutes at 350F, until a toothpick come out clean. Serve warm.

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