Ingredients:
2 chicken breasts
2 cups chicken broth
1 large onion, finely chopped
2-3 cloves of garlic, minced
1 large tomato, grated
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon paprika
1 teaspoon ground black pepper
Salt, to taste
4-5 slices of stale bread, cubed
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Chicken:
Boil the chicken breasts in salted water until cooked through. Remove from water, let cool, then shred into bite-sized pieces.
Prepare the Base:
In a large pan, heat the olive oil and butter over medium heat.
Add the finely chopped onion and sauté until translucent.
Add the minced garlic and cook for another minute.
Add Vegetables:
Add the green and red bell peppers to the pan and sauté until softened.
Add the grated tomato and cook until the mixture becomes thick and most of the liquid has evaporated.
Season:
Season the vegetable mixture with paprika, ground black pepper, and salt to taste.
Add Chicken:
Add the shredded chicken to the pan and mix well with the vegetables. Cook for a few more minutes to allow the flavors to meld together.
Prepare the Bread:
In a separate large pan or baking sheet, spread the cubed stale bread evenly.
Pour the chicken broth over the bread cubes, ensuring they are well soaked but not overly soggy.
Toast the soaked bread cubes in the oven at 350°F (175°C) until they are crispy and golden.
Assemble the Dish:
Place the toasted bread cubes on a serving platter.
Spoon the chicken and vegetable mixture over the bread cubes evenly.
Garnish and Serve:
Garnish with chopped fresh parsley.
Serve hot and enjoy your Aegean Style Chicken Tirit!
Bon appétit!