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Preparation Time: 15
Cooking Time: 40
Preheat oven to 220ºC.
Heat oil in a large flameproof, ovenproof casserole dish over high heat. Add chicken and cook for 5 minutes or until well browned on all sides.
Add onion, garlic, potato, carrots and zucchini and cook for 2 minutes.
Sprinkle flour over vegetables and chicken while cooking, and continue to cook for a further 2 minutes.
In a jug or bowl stir tomato paste and herbs into 500ml of Campbell’s Real Stock until evenly mixed then pour over chicken. Bring to the boil, stirring regularly. Cover and bake, for 30 minutes or until chicken and potato is cooked through. Serve with steamed rice.
Tip: To make this recipe using flavourful rice, use Campbell's Real Stock 1L pack - bring to the boil 500ml of stock, add a cup of rice, reduce and cook for 12 - 15 mins or until rice is tender and stock is absorbed.
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