1. Prepare the vegetables; cut the onion into thin wedges; crush the garlic; deseed and thickly slice the peppers and quarter the tomatoes. 2. Heat a pan until very hot. Add the chicken breasts and cook for 2-3 minutes on both sides until browned. Remove and set aside. Reduce the heat, add the onion, garlic, peppers, tomatoes and passata with 568ml/1 pint water and seasoning to taste. Bring to the boil, reduce heat and simmer for 10 minutes. 3. Add the chicken and olives to the vegetable sauce and simmer for 30 minutes. Serve immediately.
On my screen the message you posted has nearly tripled the width of the message board to fit in the very long link all on the one line. Maybe it's not the same on everyone's PC. Every time I load the page it behaves weirdly
You can make some chicken cacciatore!
Season the chicken thighs with salt and pepper and brown in frylight. Sautee some onions, garlic and chillies. Add sliced red peppers and a tin of chopped tomatoes.Add a bay leaf and a chicken stock cube. Simmer for 10 minutes. Add chicken into the mix and simmer for another 10 mins. Add fresh chopped parsley and a handful of olives (synned) and serve with baby potatoes, pasta or rice.
Or you could make a thai green curry!
Sautee some onions, chilli, garlic and ginger in frylight, add chopped chicken thighs and a heaped tbsp of Thai Taste green curry paste Ocado: Thai Taste Green Curry Paste (Product Information) , stir well. Add a chopped aubergine and add a little chicken stock. Simmer until chicken is cooked and aubergine is soft. Add juice of 1 lime and a big handful of fresh coriander, stir and take off the heat. Allow to cool for 5 mins then stir in a pot of 0% greek yogurt, serve with rice!