Chicken, Tomato & Olive Stew with Cinnamon Brown Rice

Name: Chicken, Tomato & Olive Stew with Cinnamon Brown Rice
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 5
Cuisine: British
Ingredients: Garlic Clove; Vine Tomato; Kalamata Olives; Chilli Flakes; Dried Oregano; Chicken Stock Cube; Chicken Breast; Water; Tomato Purée; Fresh Parsley; Cooked Brown Rice; Cinnamon Stick

4.5

Notes

55 mins cook

This juicy chicken stew is inspired by big Greek flavours, with kalamata olives and cinnamon-spiced rice. You are going to love it.

Ben Lebus

Chicken Tomato Olive Stew with Cinnamon Brown Rice 2

Thinly slice the garlic, quarter the tomatoes and drain the olives.

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.

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.

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.

Serve the rice between bowls and ladle over the stew. Finish with a scattering of the remaining parsley.

In Partnership With Aldi

Serves

Garlic Clove

Vine Tomato

Kalamata Olives

Chilli Flakes

Dried Oregano

Chicken Stock Cube

Chicken Breast

Water

Tomato Purée

Fresh Parsley

FOR THE RICE:

Cooked Brown Rice

Cinnamon Stick

Ben Lebus

Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.

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In Partnership With Aldi

Serves

Garlic Clove

Vine Tomato

Kalamata Olives

Chilli Flakes

Dried Oregano

Chicken Stock Cube

Chicken Breast

Water

Tomato Purée

Fresh Parsley

FOR THE RICE:

Cooked Brown Rice

Cinnamon Stick

In Partnership With Aldi

Ben Lebus

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Notes

(4)

Eliza K.

2 months ago

Really nice recipe, super simple and tasty. The chicken breast did dry out a bit so I wonder whether chicken thighs would be better

Wendy T.

a month ago

I would actually sear the chicken before adding to the tomatoes etc, it may lock in a bit more moisture.

Georgie H.

2 months ago

Cooked this for my boyfriend when he had the flu, absolutely perfect comfort food with buttery rice - I used pitted green olives though, just sublime

Laura S.

3 months ago

Delicious!! Easy to make, full of flavour! Just what’s needed in the autumn months, so warming!

Anna C.

3 months ago

This looks amazing and I’ll definitely make this as it looks really healthy. I don’t understand how it can be over 800 calories per portion though?

Lucia D.

3 months ago

I agree with this comment. Looking at the ingredients list there is absolutely no way this comes to over 800 cals???

Ben Lebus

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Chicken, Tomato & Olive Stew with Cinnamon Brown Rice

Ben Lebus

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In Partnership With Aldi

Ben Lebus

In Partnership With Aldi

In Partnership With Aldi

Step 1.

Step 2.

Step 3.

Step 4.

Step 5.

Ben Lebus

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Notes (4)

Ben Lebus

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Notes

(4)