Ingredients: 1kg chicken thigh fillets, skin off
2 small red capsicums, chopped into 2-3cm pieces
1/3 cup pitted black olives, halved
½ tsp dried oregano
½ tsp dried basil
1 jar Nogo Sauces Classic Pasta Sauce
½ - ¾ cup of water
1½ cups uncooked brown rice
Drizzle of olive oil
Salt to taste
Drizzle pot with olive oil and allow to heat up.
Lightly salt chicken thighs and add to warm pan. Cook until lightly browned.
Add pasta sauce and water and stir in with chicken.
Add dried herbs and stir well.
Add capsicum and olives and stir well.
Cook for 45-60 minutes until chicken is cooked well.
In the meantime, in another pot, bring to the boil 3-4 litres of water, add salt to taste.
Once boiled add rice and cook until light and fluffy, this can take around 45 minutes.
Once cooked, strain off excess water from rice and serve in a bowl.
Top with chicken and sauce and serve.
This recipe also works well with any type of passata sauce.
This recipe stores really well in the fridge for up to 3 days so you can make it in bulk and use the leftovers.