1 can chopped tomatoes
Salt and pepper
1 tsp sugar
¼ cup chopped oreganum
1/3 cup white wine vinegar
1 chilli chopped
1 Tbsp paprika
6-8 chicken pieces
2 peppers sliced and diced
6 baby marrows, sliced
8-10 green olives depipped and diced
Packet cocktail tomatoes
1 cup pasta rice
2 ½ cups chicken stock
Preheat oven to 180C. Mix canned tomatoes, seasoning, sugar, oreganum, vinegar, chilli and paprika together. Place chicken, peppers, baby marrows, olives and cocktail tomatoes in an ovenproof dish and cover with tomato mixture. Bake for 30 minutes. Add pasta rice and stock. Cook for another 10-15 minutes or until cooked through.
Serves 4-6
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