1 Low salt chicken/vegetable stock cube dissolved in 500ml of boiling water
Olive oil, for frying
Method
STEP 1
Fry the onion in a little olive oil for approximately 3 minutes.
STEP 2
Add the chicken and fry for a further 4 minutes or until the chicken is browned on all sides.
STEP 3
Add the garlic and fry for another minute.
STEP 4
Add all the vegetables, tinned tomatoes and stock.
STEP 5
Cover and simmer for 40 minutes, stirring occasionally. Alternatively, place in an ovenproof dish and cook in the oven at 170C (Fan 140C) or Gas Mark 4 for 90 minutes.
