Bring a saucepan with 1.3L water to the boil, keep covered. Heat a large frypan with oil over medium-high heat, add chicken and cook until sealed. Chop and add onion.
2. Prepare & add the vegetables
Roughly chop eggplant and capsicum, add to pan as you go and keep cooking over medium-high heat.
3. Simmer the chicken stew
Add in olives and pour in simmer sauce and 1 jar water. Cover and simmer for 10 minutes over medium-high heat.
4. Blanch the broccoli
Cut broccoli into small florets. Blanch in the boiling water for 2-3 minutes or until cooked to your liking. Remove using a slotted spoon (reserving the boiling water for step 5) and place in a serving bowl.
5. Cook the polenta
Slowly pour polenta into the boiling water (1.2L), stirring. Cook over medium heat, stirring, for 2 minutes or until thickened. Take off heat and add 2-3 tbsp olive oil / butter and season well to taste with salt and pepper.
5. Finish and plate
Serve chicken stew over polenta with a side of broccoli.
Add broccoli to stew if preferred.
Diced chicken breast fillet, 600g
Red onion, 1/2 *
Yellow capsicum, 1
Olives, 1 jar
Paella simmer sauce, 1 jar
Instant polenta, 1 tub (250g)
From your pantry
Olive + oil/butter for cooking, salt, pepper