calc8 chicken thighs
calc2 tbsp of UNICO Pure Olive Oil
calc1 medium red onion, sliced
calc1 large red bell pepper, sliced thickly
thinly pared rind and juice of 1 small orange
calc ½ cup (200 ml) of chicken stock
calc14 oz (398 ml) of canned PRIMO Diced Tomatoes
calc ½ cup (200 ml) of UNICO Sundried Tomatoes - Whole & Julienne Cut
calc1 tbsp of chopped fresh thyme
calc ½ cup (200 ml) of UNICO Medium Black Pitted Olives
salt and pepper
crusty fresh bread to serve


orange rind and thyme sprigs
calc info

recipe image



In a heavy, nonstick, large skillet, fry the chicken without fat over a fairly high heat, turning occasionally until golden brown. Using a slotted spoon, drain off any excess fat from the chicken and place in flameproof casserole dish.

Add the oil to the skillet and fry the onion, garlic, and bell pepper in the pan over a moderate heat for 3-4 minutes. Transfer the vegetables to the casserole. Add the orange rind and juice, chicken stock, canned tomatoes and the sun-dried tomatoes to the casserole and stir to combine.

Bring to a boil, then cover the casserole with a lid and simmer very gently over low heat for about 1 hour, stirring occasionally. Add chopped, fresh thyme and pitted black olives; then adjust the seasoning with salt and pepper. Scatter orange rind and thyme over the casserole to garnish, and serve with crusty bread.

COOK'S TIP: Sun-dried tomatoes have a dense texture and concentrated taste, and add intense flavor to slow-cooking casseroles.

PREPRATION TIME: 1 hour, 30 minutes

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