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Chicken and olive casserole

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


  • 15
    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
    whole tomatoes, chopped
  • 10
    chilli paste
  • 30
    tomato paste
  • 5
  • salt and milled black pepper
  • 125
    pitted black olives
  • 150
    mozzarella cheese, sliced
  • chopped parsley, to serve


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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