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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 Less Salt Chicken Stock 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.
Per Portion of 300g
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