Chicken with olives and tomato sauce

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Prep time:

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Serves: 4




  • 1 vegetable stock cube

  • 1 tbsp tomato puree

  • 1 tbsp oil

  • 800g chopped tomato

  • 0.5l boiling water

  • 8 chicken thigh

  • 1 onion chopped

  • 2 carrot peeled and cut into chunks

  • 200g olives pitted, black or green


<ol> <li>In a large pan, fry the chicken pieces until golden and then put them on a plate.</li> <li>Place the chopped onion in the pan (add a little oil if needed) and fry until translucent.</li> <li>Slice the olives and add to the pan along with the chopped tomatoes, carrots, tomato purée, stock cube, pepper and water. Mix well then add the chicken.</li> <li>Bring to the boil, then lower the heat and let it simmer for at least 1 hour.</li> <li>Serve with rice or couscous.</li> </ol>

Handy Hint

<p>Sainsbury's sell chopped tomatoes with sliced olives, which is a bit easier.</p>

Additional Information

  • Egg Free

  • Dairy Free

  • Main Course

  • Chicken

  • Can Freeze

  • tomato

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Your comments

  • HUN1 17/05/10 20:32

    I used free range chicken pieces which aren't much more expensive than the none free range.