calc4 tbsp of UNICO Pure Olive Oil
calc6 chicken pieces
calc2 garlic cloves, crushed with 1 tsp salt
calc1 large red onion, sliced
calc4 large mixed red, green, and yellow bell peppers, cored and deseed and cut into strips
calc1 cup of UNICO Pitted Green Olives
calc1 ¼ cups of hot chicken stock
calc2 sprigs of fresh marjoram
salt and pepper


calc1 tbsp of GALLO Pure Olive Oil
calc ½ small onion
calc ½ clove of garlic
calc7 oz of canned PRIMO Tomato Paste
calc1 tbsp of chopped parsley
calc1 tsp of dried oregano
calc1 bay leaf
calc1 tbsp of PRIMO Tomato Paste
calc ½ tsp of sugar
salt and pepper
calc info

recipe image



Heat half of the oil in a flameproof casserole dish and brown the chicken pieces on all sides. Remove the chicken and set aside.

Meanwhile, to make the sauce, heat the oil in a pan over a medium heat and fry the onion for 2-3 minutes or until translucent. Add the garlic and fry for one minute. Stir in the diced tomatoes, parsley, oregano, bay leaf, tomato paste, sugar and salt and pepper. Bring sauce to a boil, then simmer, uncovered, for 15-20 minutes or until the sauce has reduced by half. Taste the sauce, and adjust the seasoning if necessary. Discard the bay leaf just before serving.

Add the remaining oil to the casserole and fry the garlic and onion until softened. Then stir in the bell peppers, olives, and tomato sauce.

Return the chicken to the casserole with the stock and marjoram. Cover the casserole and simmer for 45 minutes or until the chicken is tender. Season with salt and pepper and serve with crusty bread.

COOK'S TIP: This classic Roman dish makes an ideal light meal. It is equally good cold and could be taken on a picnic. Serve with bread to mop up the juices

PREPRATION TIME: 1 hour, 35 minute

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