Chicken and olive casserole

Recipe from: 8/18/1999 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • 15
    ml
    olive oil
  • 1
    large onion, chopped
  • 1
    red sweet pepper, seeded and diced
  • 8
    rindless bacon rashers, chopped
  • 2
    garlic cloves, chopped
  • 6
    chicken breast fillets, cut into large pieces
  • 400
    g
    whole tomatoes, chopped
  • 10
    ml
    chilli paste
  • 30
    ml
    tomato paste
  • 5
    ml
    sugar
  • salt and milled black pepper
  • 125
    ml
    pitted black olives
  • 150
    g
    mozzarella cheese, sliced
  • chopped parsley, to serve
 

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.
 

Read more on: poultry
 

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