Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 5.12 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 600grams chicken thigh fillets, trimmed
- 1 red onion, thinly sliced
- 5 cloves garlic, thinly sliced
- 1/4 bunch oregano
- 1/4 cup dry red wine
- 1/3 cup Woolworths salt-reduced chicken stock
- 800grams canned cherry tomatoes
- 1tablespoons red wine vinegar
- 1/2 cup pitted Kalamata olives
- 250grams roasted red peppers, cut into 5cm pieces
- 4 slices sourdough , chargrilled
Description
This gorgeous, show-stopping chicken dish – featuring bright tomatoes, roasted capsicum and Kalamata olives – is made in your rice cooker in under an hour.
Method
Step 1 of 3
Press switch to ‘cook’ mode in a 10-cup-capacity rice cooker. Heat oil in rice cooker, then add chicken and cook for 10 minutes, turning, or until browned all over. Transfer chicken to a heatproof bowl.
Step 2 of 3
Add onion, garlic and half of the oregano to rice cooker. Cook, stirring, for 5 minutes until softened. Return chicken to rice cooker and add wine, stock, canned tomatoes and vinegar and cook for a further 20 minutes, uncovered, stirring occasionally.
Step 3 of 3
Stir olives and peppers into chicken mixture. Divide chicken mixture among plates. Top with remaining oregano. Season with freshly cracked black pepper. Serve with bread.
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