4 servings

  1. A whole chicken breast cut in small pieces
  2. 1 large dry onion
  3. 1 garlic glove
  4. 1 green pepper
  5. 1 orange pepper
  6. 1 yellow pepper
  7. 5 cherry tomatoes
  8. 2 red hot chili peppers
  9. ½ glass of dry white wine
  10. 1 tsp tomato pasta
  11. LACON extra virgin olive oil
  12. Salt, pepper, cinnamon, sweet paprika, dried basil, powdered ginger, curry
  13. 150gr Kefalotiri, shredded



Take a cooking pot or a deep-frying pan, put the olive oil until the bottom is covered, and let it burn, put the chicken and frizzle it till it gets brownish. Take out the chicken and throw the onion in the same oil, along with the garlic and the peppers, after you’ve cut them in small cubes, except from the garlic, which you left whole.

After the vegetables are sautéed, put the chicken again and frizzle them all together for 1-2 mor minutes, quench with wine and let the alcohol evaporate.

After you’ve cut the cherry tomatoes in 4, throw them in the pot, along with the tomato paste and stir to release their aroma. Add the water, all the spices and the basil. The quantities if the spices and the herbs are at will. Break the dried peppers in the middle and add them to the food to give spicy flavour.

Let boil in medium heat for 30 minutes, check the chicken and if the sauce is not thickened yet, let them a little more.

Finally, when ready, take it out and add the kefalotyri, stir and serve.