To make the salsa agrodolce (sweet and sour sauce), heat the white wine vinegar, sugar, water and bay leaf in a medium sized saucepan over low heat until the sugar dissolves (approximately 2 minutes). Add the tomato paste and bring to the boil. Remove from the heat and set aside.
Place the cornflour and chicken in a large plastic or snap lock bag and shake to completely coat.
Heat the olive oil in large frying pan or wok over medium heat. Add the red onion, capsicum (peppers), carrot and chilli. Cook for 3 mins or until the onion is tender. Add the chicken, salsa agrodolce and olives. Season with salt to taste. Reduce the heat to low. Simmer, stirring occasionally, for 15 minutes or until the chicken is cooked through and the sauce is reduced.
Cook the rice in a medium-sized saucepan with boiling, salted water, referring to the cooking time specified in the rice packet instructions. Drain the rice.
Serve the chicken and capsicum (peppers) in ‘salsa agrodolce’ (sweet and sour sauce) with basmati rice – buon appetito.
650g chicken thigh fillets, fat trimmed, thinly sliced|120ml white wine vinegar|30g sugar |1 bay leaf|250ml water|50g tomato paste|2 tablespoons cornflour|2 tablespoons (40ml) extra virgin olive oil|1 red onion, cut into 4, thinly sliced|2 red and 1 yellow capsicum (pepper), seeded, cut into julienne|1 large carrot, peeled, cut into julienne|1 small red chilli, thinly sliced|400g basmati rice|100g green olives, pitted, halved|Sea salt