Chicken and Rice
A great comfort food dinner. If you don’t like too much chilli then do leave out the seeds from the chilli.
Servings: 4 people
Equipment
- 1 Large pan with lid
Ingredients
- 8 chicken thighs
- 1 onion
- 1 red pepper
- 3 bay leaves
- 2 garlic cloves crushed
- 1 stick of celery
- 9 oz rice
- 30 fl oz chicken stock
- 1 small red chilli
- 1 tbsp tomato puree
- salt and black pepper
Instructions
- Shallow fry the chicken thighs for about 20-25 minutes until they are golden and nearly cooked through. Remove from the pan.
- Fry the chopped onion, pepper and celery for 1 minute.
- Add the rice, garlic, and bay leaves and fry for 1 minute.
- Add the chicken stock, chopped red chilli and tomato puree.
- Put the chicken back in the pan, cover and simmer for 15 minutes occasionally stirring.
Notes
If you use brown wholegrain rice then you will need to let the pan simmer for about 30 to 35 minutes and may need to add extra stock so that it does not burn.