Chicken with Olives

1. Heat 1/4 cup olive oil in a wide saucepan. add the garlic, saute for one minute and add the tomatoes. cook for about 3 minutes, add the tomato paste and bring to boil. stirring constantly. 2. arrange the chicken parts in the saucepan. add the olives and pour in the remaining oil. Season, taking care not to use too much salt. Pour in chicken stock, making sure the contents of the pan are covered with liquid, and cook for 30 minutes or until the sauce thickens. add the parsley and cook for another 5 minutes. 3. serve over a mound of rice