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Spanish Chicken

Spanish Chicken

Preparation: 15 minutes
Cooking: 1.5 hours


2 tbsp oil
1 chicken, cut into portions
1 large onion, finely chopped
1 green capsicum (pepper), deseeded and cut into strips
1 red capsicum (pepper), deseeded and cut into strips
225g mushrooms, sliced
10 pitted green olives
10 pitted black olives
6 tomatoes, chopped
300ml/ 1 1/4 cups chicken stock
rice, to serve


Heat half the oil in a frying pan over a medium heat until hot.
Fry the chicken pieces for 5 minutes or until lightly browned all over.
Remove the chicken from the pan with a slotted spoon, transfer to an ovenproof dish and set aside.

Add the onion, capsicums, mushrooms, olives and tomatoes to the frying pan.
Turn the heat down to low, and fry, stirring occasionally for 5 minutes until soft.
Remove the vegetables with a slotted spoon and spoon them over the chicken.

Preheat the oven to 180C.
Heat the stock in a saucepan until boiling.
Pour it over the chicken, cover the dish with a lid and bake for 1-11/2 hours, or until the chicken is cooked through.
Remove from the oven and serve hot with rice. 

This is an edited extract from The Natural Menopause Plan by Maryon Stewart. Published by Duncan Baird.  $27.99.  Available at leading independent book stores. 

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