3 skinless chicken breast fillets, cut into bite-sized pieces
12 pitted green olives, halved
6 pickled garlic cloves sliced
1 x 400gm tin chopped tomatoes with onions
6 sweet & sour peppadews (bottled), sliced
½ yellow pepper, sliced
2 Tblsp finely chopped basil
240gm rice
2tsp chicken stock powder
1 head broccoli, broken into florets
4 courgettes, quartered lengthways
Method
Cook the rice in water to which you have added the chicken stock powder.
Once cooked, drain and keep warm.
Boil, steam or microwave the broccoli and courgettes until tender.
Drain and keep warm.
Spray a saucepan with non-stick cooking spray.
Dry fry the chicken pieces until they are sealed and starting to brown.
Tip the chopped tomatoes and onions into the pan.
Add the garlic, peppadews, olives and yellow pepper.
Cook, uncovered, for about 20 minutes, until the chicken is cooked through and the sauce has reduced and thickened.
Stir through the basil.
Serve with the rice and steamed broccoli and courgettes.
The sweetness of the pepperdews and the sharpness of the pickled garlic give this dish an unusual flavour. Don’t be afraid of using this much pickled garlic, it is really not garlicky.
