Chicken parizer with peppers and olives

Ingredients

• 500 g whole chicken breast
• 2 eggs
• 100 g semolina
• 4 cloves garlic
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon seasoning mix (paprika oregano pepper thyme)
• 100 ml olive oil
• 1 medium capia pepper (150 g)
• 75 g pitted brined green olives
• 4000 ml water
• 2 sheets of boil-safe food wrap
• 3 layers of aluminum foil

Preparation

1. Pat the chicken breast dry with paper towels and cut it into small cubes. Process it for 1-2 minutes, until smooth. 2. Add the eggs, semolina, crushed garlic, salt, pepper and seasoning mix. Process for another 1-2 minutes, pouring in the oil in a thin stream. 3. Cut the capia pepper into strips and add it along with the olives. Gently mix with a spatula. 4. Place the mixture on two sheets of boil-safe food wrap, laid side by side and overlapping slightly. Roll tightly and tie the ends, then wrap the roll in 3 layers of aluminum foil and secure the ends. 5. Bring 4000 ml of water to a boil in a long saucepan. Put the roll in the water so it is covered, cover the pan and simmer for 30 minutes. Turn it over and simmer for another 30 minutes, until the center reaches 74°C. 6. Leave the roll to cool for an hour at room temperature. Remove the wrapping and refrigerate it for 8 hours before slicing.