How to make it

  • Use a sauce pan and fry chicken, onions, garlic and chilli peppers in olive oil until chicken is slightly brown.
  • Add vegetables and enough chicken broth to generously cover the chicken and vegetables; heat until boiling; add diced tomatoes and spices. Bring mixture to boil and simmer until vegetables are cooked to your taste, 20 - 30 minutes.
  • Ladle into bowls; top with shredded parmesan and fresh parsley; serve Melba toast on the side.
  • Please note:
  • Spices can vary depending on your preference. I personally find the cinnamon adds a wonderful contrast to this tomato based dish.

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