3 Tbs Olive Oil
3 Chicken Breasts
1 Large Brown Onion
2 Princi Traditional Style Chorizo Sausages
800g can Diced Tomatoes
1 tspn Dried Rosemary
1 tspn Dried Basil
150ml Chicken Stock
1 cup pitted Kalamata Olives
Chopped Flat Leaf Parsley to garnish
Heat the oil in a large casserole dish over medium heat. Add chopped chicken breast pieces and cook until brown. Transfer to a plate and set aside. Add the onion and chorizo to the pan and cook for 5 minutes. Return the chicken to the pan add tomatoes, herbs and stock. Bring to boil, then reduce heat to low and cook covered for 20 minutes stirring occasionally. Add the olives and cook for a further 10 minutes. Serve garnished with the parsley.
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