Ingredients
500 g chicken breast, diced
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 bell pepper, diced
400 g canned diced tomatoes
240 ml chicken stock
1 teaspoon dried oregano
Salt and pepper to taste
2 cups cooked rice
Method
Heat olive oil in a large pan over medium heat.
Add the chopped onion and minced garlic, cooking until softened.
Stir in the diced chicken and bell pepper, cooking until the chicken is browned.
Pour in the diced tomatoes and chicken stock. Add oregano, salt, and pepper.
Simmer for 15 minutes. Serve over cooked rice.
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