Rinse the beans and drain them. Cut chicken fillets into
3 cm cubes. Mix them well in a bowl with 2 tbsp. olive oil, rosamrin,
salt and pepper and leave to cool in the refrigerator for at least 1
Peel onion and garlic cloves and dice finely. Cut the pulp of the
peppers into 1 cm cubes. Fry in 2 tbsp. olive oil over medium heat. Add
onion and garlic and simmer briefly. Add the parsley and stir briefly.
Mix the beans in a bowl with the peppers, chillipowder and 2 tbsp. olive
oil. Season with salt and pepper. Put the chicken on skewers, season
with salt and pepper and fry all around.
Place skewers on bean salad.