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This juicy chicken stew is inspired by big Greek flavours, with kalamata olives and cinnamon-spiced rice. You are going to love it.
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Step 1.
Thinly slice the garlic, quarter the tomatoes and drain the olives.
Step 2.
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.
Step 3.
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.
Step 4.
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.
Step 5.
Serve the rice between bowls and ladle over the stew. Finish with a scattering of the remaining parsley.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
5
5
Garlic Cloves
700 g
Vine Tomatoes
30 g
Kalamata Olives
1 tsp
Chilli Flakes
1 tsp
Dried Oregano
1
Chicken Stock Cube
5
Chicken Breasts
300 ml
Water
2 tbsp
Tomato Purée
25 g
Fresh Parsley
FOR THE RICE:
500 g
Cooked Brown Rice
1
Cinnamon Stick
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
5
5
Garlic Cloves
700 g
Vine Tomatoes
30 g
Kalamata Olives
1 tsp
Chilli Flakes
1 tsp
Dried Oregano
1
Chicken Stock Cube
5
Chicken Breasts
300 ml
Water
2 tbsp
Tomato Purée
25 g
Fresh Parsley
FOR THE RICE:
500 g
Cooked Brown Rice
1
Cinnamon Stick
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Thinly slice the garlic, quarter the tomatoes and drain the olives.
Step 2.
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.
Step 3.
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.
Step 4.
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.
Step 5.
Serve the rice between bowls and ladle over the stew. Finish with a scattering of the remaining parsley.
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