Spanish Chicken Casserole

This is a great slow-cooked dish – all the flavours work really well and you end up with a dish that has great taste and great depth. You might not like the look of this but honestly – give it a try!!!!!

Wot u need
2 chicken breasts
1 medium onion
1 red pepper
1 garlic clove
1/2 can chopped tomatoes
1 tbsp tomato puree
8 olives
1 tsp dried mixed herbs
2 good tsp paprika (sweet)
150mls chicken stock (one stock cube.)
Salt and pepper
2-3 tbsp olive oil
Seasoning

Wot u do
Chop the chick breasts into small pieces and season really well with salt and pepper. Heat 1 tbsp oil and seal on all sides. Remove chicken and keep aside. In the pan used for the chicken add a further tbsp or so of olive oil, slice the onion, red pepper and finely chop garlic – fry for five mins. Once onion and peppers are cooked, add the paprika and cook for a further one minute. Add the chopped tomatoes, olives, dried herbs and tomato puree and cook for five minutes. Add the stock and cook for 5 mins. Transfer the whole mixture to a casserole dish, cover and cook at 140 degrees c for two hours. Serves 2. Serve with crusty bread.

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