Name: Spanish chicken rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 4 chicken thigh fillets, trimmed, chopped; 1 onion, chopped; 1 red capsicum, seeded, sliced; 2 clove garlic, crushed; 2 cup long grain rice; 1 teaspoon turmeric; 4 cup hot chicken stock; 400 gram can diced tomatoes; 3/4 cup frozen peas; 1/4 cup chopped parsley

Spanish chicken rice

Serves 4

Prep

Cook

20M

Total

25M

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Ingredients

1 tablespoon olive oil

4 chicken thigh fillets, trimmed, chopped

1 onion, chopped

1 red capsicum, seeded, sliced

2 clove garlic, crushed

2 cup long grain rice

1 teaspoon turmeric

4 cup hot chicken stock

400 gram can diced tomatoes

3/4 cup frozen peas

1/4 cup chopped parsley

Method

1.Heat oil in a large frying pan on high. Sauté chicken for 3-4 minutes until browned. Transfer to a plate.

2.Sauté onion, capsicum and garlic in same pan for 2-3 minutes until onion is tender. Stir in rice and turmeric.

3.Return chicken to pan with 1 1/2 cups of stock. Bring to the boil. Reduce heat to low and simmer for 2-3 minutes until all the liquid has absorbed.

4.Add remaining stock to pan with tomatoes and peas. Bring to a simmer and cook, uncovered, for 10 minutes until all the liquid is absorbed. Sprinkle with parsley.

If liked, add some mixed seafood to the rice after it has been cooking for 5 minutes in Step 4.
Note

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Ingredients

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