(Adapted from “Pan-Cooked Chicken Dishes”)
Serves 2
1/2tsp cayenne pepper
1/2 tsp Paprika
1 Onion, finely chopped (s) (sff)
1 Red, green pepper, cut into quarters, deseeded (s) (sff)
1 tsp dried thyme
2 Garlic, finely chopped (sff)
2 chillies, deseeded & finely chopped (s) (sff)
2 tbsp shredded flat leaf parsley
4 Chicken thighs, de-skinned & de-boned cut into chunks (s) (sff)
4 chopped tomatoes (s) (sff)
100g long grain rice (ff)
225mL stock, made from a Knorr “chicken stockpot”
A few drops of Tabasco
Prepare the chicken & cut into chunks.
In a frying pan, sprayed with Fry Light, cook the chicken, seasoned with salt & cayenne pepper, until browned, removed & set aside.
Add the peppers & onion, cook until soft, remove & set aside, add the rice, chillies, and paprika, cook until the rice is coated with the juices from the pan.
Add the stock & cook for 10 mins, return the chicken, pepper’s & onion add the thyme, tomatoes, & simmer, covered for 20 mins. Sprinkle a few drops of Tabasco & season to taste.
Add the parsley and serve.
Credit: Pete’s Recipe Book