Serves 2 persons
Cooking time: 35 minutes
- In a bowl mix the flour, paprika, smoked paprika and pepper.
- Add chicken and mix so that chicken is coated.
- Add 2 tsp oil to a saucepan on medium to high heat.
- Add chicken and cook for 3 - 4 minutes, remove from pot and set aside.
- Add remaining oil, onion and garlic and sauté for 2 - 3 minutes.
- Add peppers and carrots and cook for a further 5 minutes.
- Next add in stock, tomato purée and raw rice.
- Add back in the chicken, cover and simmer for 20 - 30 minutes until the chicken is completely cooked.
- Be sure to stir regularly to avoid the rice catching at the bottom of the pan.
- Garnish with parsley and serve hot
Ingredients
| Black Pepper 0.5 tsp |
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| Carrots 2 - peeled and cut into chunks |
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| Centra Plain Flour 2 tsp |
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| Centra Tomato Puree 2 tbsp |
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| Chicken 2 fillets diced |
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| Chicken Stock 500 millilitre |
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| Fresh Parsley 1 tbsp to garnish |
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| Garlic 2 clove peeled and crushed |
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| Green Pepper 1 - deseeded and cut into chunks |
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| Onion 1 - |
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| Paprika 2 tsp |
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| Rapeseed Oil 1 tbsp |
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| Smoked Paprika 1 tsp |
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| Uncle Bens Boil In Bag Wholegrain Rice 4 x 125g 100 g |
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| Yellow Pepper 1 - deseeded and cut into chunks |
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| Add all to shopping list | |
