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Vegetable oil - 3 tbsp
Chicken - 1. 5 kg (cut into 8 small joints)
large onion- 1 (peeled and finely chopped)
Garlic cloves - 2 (peeled and finely chopped)
Strong chilli powder - 1 tbsp
Rice - 75 gms
Chicken stock - 340 ml
Salt - 1/2 tsp
Pinch of black pepper
Tomatoes - 3 (peeled and chopped)
Stuffed olives - 2 tbsp (sliced)


  • Heat the oil in a large, heavy frying pan over moderately high heat.
  • Add the chicken and cook, turning the pieces once or twice, until well browned - about 10 minutes.
  • Add the onion, garlic and chilli powder and stir to mix. Reduce the heat to moderate and cook for 5 minutes.
  • Add the rice, chicken stock, salt and pepper, and cook, covered, for 25 minutes.
  • Add the tomatoes and olives, and stir.
  • Cover and cook 5 minutes longer. Tilt the pan, skim the fat from the juices and serve.
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