Ingedients
1 teaspoon of olive oil
400g chicken breast fillets
1 medium red onion (chopped finely)
1 medium red capsicum (chopped finely)
2 cloves of garlic, crushed
1 teaspoon dried oregano
¼ teaspoon cayenne pepper (or less if you do not like it spicy!)
1 bay leaf
2 tablespoons of tomato paste
1 ½ cups, white long-grain (Basmati) rice
400g can crushed tomatoes
2 cups chicken stock
Method
1. Heat oil in large saucepan
2. Cook chicken, turning occasionally until browned. Remove from pan and slice thickly
3. Cook onion, capsicum and garlic in pan stirring until capsicum softens
4. Add spices, bay leaf and paste, cook, stirring for 2 minutes
5. Add rice, stir to coat in mixture
6. Add undrained tomatoes and stock, bring to a simmer; return chicken to pan
7. Cook covered for about 45 minutes until rice is tender and liquid absorbed
Serve with vegetables or salad.
Serves 4
Preparation: 20 minutes
Cooking time: 1 hour 10 minutes
3 Posts in Total
