Preparation time (min): 20
Cooking time (min): 30
Serves: 5

Ingredients
1 tablespoon vegetable oil
1 large onion, thinly sliced
4 garlic cloves, crushed (p 11)
½ green bell pepper, thinly sliced (half)

500 g raw chicken breast, diced
400 g canned chopped tomatoes

1½ cups water (half)
1 tablespoon tomato paste
1 cup mushroom, sliced
1 teaspoon salt
1 teaspoon oregano
1 teaspoon basil

Preparation
In a large pan, heat oil, add onions and stir-fry until lightly browned.
Add garlic, green bell pepper gradually and stir-fry for 2 more minutes.

Add chicken and mix for 5 more minutes.
Add tomatoes and mix well until tender.

Add remaining ingredients and bring to boil.
Cook over low heat for 20 more minutes.

Serve with cooked rice without vermicelli (p 71)

Tip: Instead of 400 g canned chopped tomatoes, you can chop 4 fresh medium ones.
You can add ½ cup of corn to rice before adding water. (half)

Nutritional value per person
(without rice)
Energy (cal): 185
Cholesterol (mg): 58
Fats (g): 4
Starch (g): 12
Proteins (g): 25
Fibers (g): 3