Chicken and olive casserole

Fairlady
6 servings
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Poultry

By Food24 November 03 2009
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Ingredients (14)

15.00 ml fresh chillies — 573
1.00 onion — large, chopped
1.00 red pepper — deseeded and chopped
8.00 bacon — rindless rashers, chopped
2.00 garlic — cloves, chopped
6.00 chicken breast fillets — chopped
400.00 g tinned tomatoes — whole
10.00 ml chilli paste
30.00 ml tomato paste
5.00 ml sugar
salt and freshly ground black pepper
125.00 ml olives — black, pitted
150.00 g mozzarella cheese — sliced
fresh parsley — chopped, to serve
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Method:

Heat oil in a flameproof casserole dish. Braise onion, pepper, bacon and garlic on top of stove until tender.
Add chicken and brown on both sides. Add remaining ingredients, except olives, cheese and parsley.
Cover and simmer for 45 minutes, or until chicken is tender and gravy has thickened. If necessary, turn heat up to cook away some of the liquid.
Add olives, cheese and parsley. Place under a hot grill until cheese melts.
Serve with buttered noodles, rice or baby potatoes and vegetables of your choice.



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