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Ingredients Jump to Instructions ↓

  1. 2 tomatoes, peeled, deseeded and chopped

  2. 1 red onion, chopped

  3. 1 clove garlic, chopped

  4. 2 Tbsp olive oil

  5. 4 (1kg) chicken pieces, skin on

  6. 1 cup long-grain rice, washed and drained

  7. 1 cup salt-reduced chicken stock

  8. 2 carrots, thinly sliced

  9. 1 cup frozen peas

  10. 1 green pepper, deseeded and chopped

Instructions Jump to Ingredients ↑

  1. Place tomatoes, onion and garlic in a blender or food processor and blend until smooth.

  2. Heat oil in a large, deep frying pan on medium. Cook chicken pieces for 2-3 minutes on each side, until browned all over. Remove from pan and set aside.

  3. Add rice and cook, stirring, for 3 minutes, until lightly coloured. Add tomato mixture. Cook, stirring, for about 3 minutes. Stir in stock, 1 cup water, carrots, peas and green pepper. Bring to the boil. Nestle chicken into rice. Reduce heat to low, cover and simmer for 10-15 minutes, until rice is tender, chicken cooked through and liquid absorbed. Serve.

  4. Cook's tip We used two chicken supremes and two Marylands in this recipe, but you can use whichever cut of chicken you prefer.

  5. From Taste magazine, May 2011.

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