Provencal-Style Chicken

Nutrition per serve

Ingredients

• 150g green beans
• 1pcs onion
• 1clove garlic
• 1pcs capsicum
• 1pcs chicken-style stock cubes
• 300g free-range chicken thigh fillets
• 150g basmati rice
• 400g diced tomatoes
• 5g Italian seasoning
• 30g pitted kalamata olives
• 60ml (¼ cup) boiling water
• 23ml olive oil
• 5ml white wine vinegar
• 3ml sugar

Method

1. Step 1 — Prep ingredients
   Trim the beans and halve. Finely chop the onion. Crush or finely chop the garlic. Coarsely chop the capsicum. Crumble 1 stock cube* into a heatproof jug, add 60ml (¼ cup) boiling water and stir to dissolve. Fill a medium saucepan three-quarters full with water and bring to the boil for the rice and beans.
2. Step 2 — Prep and cook chicken
   Cut the chicken into 3cm chunks and season with salt and pepper. Heat 1 tbs olive oil in a medium deep frypan over high heat. Cook the chicken for 1-2 mins each side until golden (the chicken won't be cooked through). Remove from the pan, reserving the pan.
3. Step 3 — Cook rice and beans
   Cook the rice in the pan of boiling water for 9 mins. Add the beans and cook for a further 3 mins or until the rice and beans are tender. Drain.
4. Step 4 — Cook aromatics
   While the rice is cooking, heat 2 tsp olive oil in the reserved pan over medium-high heat. Cook the onion, garlic and capsicum, stirring regularly, for 3 mins or until softened.
5. Step 5 — Simmer tomato sauce
   Add the stock, tomatoes, Italian seasoning, 1 tsp white wine vinegar and ½ tsp sugar to the capsicum mixture and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, for 5 mins to develop the flavour.
6. Step 6 — Get ready to serve
   Add the chicken and any resting juices to the tomato sauce. Cook, stirring regularly, for 8-10 mins until the chicken is tender and cooked through. Stir in the olives. Taste, then season with salt and pepper. Divide the rice, beans and chicken stew among bowls to serve.

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