Ingredients
- 500g of chicken breast, diced
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can (400g) of diced tomatoes
- 1 cup of chicken broth
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 2 cups of cooked rice
Method
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until it becomes soft.
- Stir in the minced garlic and cook for an additional minute.
- Add the diced chicken to the pan and cook until it is no longer pink.
- Pour in the can of diced tomatoes and chicken broth. Sprinkle in the oregano, salt, and pepper. Let the mixture simmer for about 10 minutes.
- Serve the chicken mixture over cooked rice.
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