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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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One of my favourite rice dishes. Very colourful and tasty, it's also easy and healthy. You can use diced chicken thigh meat if you prefer. Ingredients:
2 tablespoons groundnut or vegetable oil |
1 onion, chopped |
1 green bell pepper, de-seeded and chopped |
1 garlic clove, crushed |
8 oz. raw chicken breast, skinned and diced |
8 oz. rinsed basmati rice |
half a 14 oz. can chopped tomatoes |
three-quarters of a pint of chicken stock, homemade if possible |
3 whole cloves |
a quarter teaspoon ground cinnamon |
1 teaspoon ground turmeric |
salt and pepper |
some chopped parsley |
3 tablespoons toasted cashew nuts |
Directions:
1. In a large saute pan, heat the oil.
2. Add the onion, bell pepper and garlic.
3. Fry on a medium-low heat for 5 minutes until softened.
4. Add the chicken.
5. Fry on a medium heat for 2 minutes.
6. Add the rice.
7. Fry for 1 minute.
8. Add the tomatoes, chicken stock, cloves, cinnamon, turmeric and seasoning to taste.
9. Bring to the boil, cover and simmer gently for about 10 minutes till the liquid is absorbed.
10. When done, mix in the cashew nuts.
11. Remove the whole cloves.
12. Serve with chopped parsley to garnish.
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