• 2 tablespoons olive oil
• 1 whole chicken, skinned or 1½ kg, cut into pieces
• 1 large onion or 200 g, chopped
• 2 cloves garlic, crushed
• 1 red bell pepper or 150 g, chopped
• 4 medium tomatoes or 600 g, peeled and chopped
• 1½ tablespoons tomato paste
• Pinch of ground black pepper, to taste
• 2 cubes MAGGI® Chicken Less Salt Bouillon
• 1 cup water or 250 ml
• ¼ cup black olives or 50 g, seeded
• 1 tablespoon dried rosemary

Preparation

Warm olive oil in a large nonstick pan. Add and fry chicken pieces until golden brown then remove them from the pan.

Add and cook onions, garlic and bell pepper pieces with constant stirring for 4 minutes.

Add tomato pieces, tomato paste, black pepper, MAGGI® Chicken Less Salt Bouillon cubes, water, olives and dried rosemary.

Return the chicken pieces to the pan, bring to boil, cover and cook over low heat for 30 minutes or until the chicken becomes tender.

Serve with rice.