Poor Man’s Spanish Chicken

Poor Man’s, because I bought jars of stuff instead of choosing nice fresh ingredients. I guess you could call it bastardised Spanish cuisine?

INGREDIENTS:

• 4 Chicken thighs, excess fat removed, cut in half.
• 2 red onions, cut into wedges
• 1/2 cup pitted Kalamata olives
• 150g jar of Artichoke hearts (non-marinated)
• 400g jar of Tomato & Basil pasta sauce
• 1/4 cup of water
• Oil
• Salt & Pepper
• 500g Risoni pasta (or rice) to serve.

METHOD:

1. In a large saucepan, fry the chicken in oil on medium-high heat until it is golden on both sides. Remove and set aside.
2. Put the onions in the remaining oil and fry til soft, on a low-medium heat.
3. Put the chicken back in and add the olives, artichoke hearts, pasta sauce and water. Stir to combine.
4. Salt and pepper to taste.
5. Bring to the boil then reduce to a low heat. Cover and let simmer for 10-15 mins until chicken is cooked through.
6. Serve in bowls on top Risoni pasta or rice (or by itself)