Around 3-5 cloves garlic(dependant on personal preference)
500g(17½ oz)passata or tinned tomatoes
1tablespoontomato puree
600-700ml(2½-2¾ cups)stock
Sea salt & pepper(to taste)
1tablespoonsmoked paprika
1teaspoondried rosemary
½teaspoondried thyme
500-600g(20 oz)boneless chicken breast(chopped into chunks)
Instructions
In a large pan, heat the olive oil then add the chopped onion and peppers. Fry for about five minutes, then add the garlic. Cook for a further couple of minutes.
Add the passata or tinned tomatoes along with the stock. Throw in the herbs and spices and season with sea salt and pepper to taste. Cook until the mixture bubbles then add the chicken.
Cover and leave to cook for around 50-60 minutes. Serve immediately with mash or rice. Enjoy!
Notes
Disclaimer: I use grams in my recipes as weighing ingredients is the most accurate method. However, I have also converted the amounts to imperial measurements, but as I have not made the recipe with these, results cannot be guaranteed.