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INGREDIENTS

Chicken with Rosemary and Olives with

  • 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 Less Salt Chicken Stock
  • 1 cup water or 250 ml
  • ¼ cup black olives or 50 g, seeded
  • 1 tablespoon dried rosemary

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NUTRITIONAL INFORMATION

Chicken with Rosemary and Olives with

Source: https://www.maggime.com/en/recipes/chicken-risotto/9838

  • Energy 569 (Kcal)
  • Protein 45 (g)
  • Carbohydrate 12 (g)
  • Total Fat 37 (g)
HOW TO PREPARE

Chicken with Rosemary and Olives with

1
Warm olive oil in a large nonstick pan. Add and fry chicken pieces until golden brown then remove them from the pan.
2
Add and cook onions, garlic and bell pepper pieces with constant stirring for 4 minutes.
3
Add tomato pieces, tomato paste, black pepper, MAGGI Less Salt Chicken Stock cubes, water, olives and dried rosemary.
4
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.
5
Serve with rice.
REVIEWS

Chicken with Rosemary and Olives with

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