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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This is a really tasty and fragrant take on chicken and rice. I came up with it after adapting various recipes for chicken and rice. The fresh herbs really add flavour and unusual texture to the dish Ingredients:
2 large chicken fillets, cut up into bite sized pieces |
150 g rice (i prefer a long grain & wild rice mix, but it's up to you) |
1 tablespoon lemon juice |
1 onion, chopped |
1 red peppers or 1 green pepper, chopped |
1 hot chili pepper, chopped (add more chilli if you like it spicy) |
1 clove garlic, finely chopped |
paprika |
salt and pepper |
1/2 pint stock |
1/2 pint passata or 1 can chopped tomato |
1/4 cup chopped parsley, to taste |
1/4 cup of chopped basil, to taste |
Directions:
1. Preheat the oven to Gas Mark 5 (375 Fahrenheit, 175 Centigrade - moderately hot).
2. Mix all the ingredients except the chicken, herbs and paprika in a casserole dish.
3. Cover and place in the oven.
4. Cook for 20 minutes.
5. Remove from oven and place the chicken pieces and herbs on the top of the mixture. Sprinkle the paprika over the chicken pieces.
6. Cook covered for a further 30 minutes.
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