Chicken, Tomato & Olive Stew with Cinnamon Brown Rice

• portions: 5 servings
• temps actif: 10 minutes
• temps total: 55 minutes

Ingrédients

5 Garlic Clove

700g Vine Tomato

30g Kalamata Olives

1tsp Chilli Flakes

1tsp Dried Oregano

1 Chicken Stock Cube

5 Chicken Breast

300ml Water

2tbsp Tomato Purée

25g Fresh Parsley

500g Cooked Brown Rice

1 Cinnamon Stick

Instructions

Thinly slice the garlic, quarter the tomatoes and drain the olives.

Place a saucepan with a drizzle of oil onto medium heat. Once hot, add the garlic and cook until fragrant. Stir through the chilli flakes, oregano, tomatoes and break in the chicken stock cubes. Top with the whole chicken breasts, pour over the water and squeeze in the tomato purée. Bring the mixture to a boil. Once boiling, add the olives, give it a stir, pop a lid on. Turn the heat down to low and simmer for 20 mins until the chicken is cooked through.

Once the chicken is cooked, transfer the breasts onto a chopping board (keep the stew on the heat) and shred using two forks. Return the chicken to the saucepan, and let it reduce for another 20-25 mins, stirring occasionally. Taste and season with salt and pepper. Before serving, stir through ¾ of the parsley through the stew.

Meanwhile, add a cinnamon stick into the cooked rice and reheat. Cover and set aside so the cinnamon can infuse into the rice. Thinly slice the parsley, stalks and all.

Serve the rice between bowls and ladle over the stew. Finish with a scattering of the remaining parsley.

Nutrition

• Taille de Portion: 5