Ingredients
500g chicken thigh fillets
2 tbsp olive oil
1 onion
finely diced
3 cloves garlic
finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground fennel
1 red capsicum
finely chopped
1 cup cherry tomatoes
halved
2 cups long grain rice
1 400g tin diced tomatoes
3 cups chicken stock
⅓ cup corn kernels
cooked
⅓ cup peas
cooked
⅓ cup spring onions
chopped
Allergy Advice
Contains Gluten
Equipment
- 1 heavy-based saucepan
Instructions
- Heat half of the olive oil in a heavy-based saucepan over high heat and brown the chicken on both sides. Set aside and season to taste.
- Reduce heat to medium-low and add the remaining olive oil and the onions and cook for five minutes, stirring regularly.
- Add the garlic and spices and cook for another couple of minutes.
- Now throw in the tomatoes, capsicum and rice and stir well before pouring in the diced tomatoes and stock.
- Place the chicken pieces on top of the rice, cover tightly and reduce the heat to low. Cook for 20 minutes.
- Add the corn and peas and cover again before leaving (off the heat) for ten minutes.
- Scatter with chopped spring onion or parsely and serve with a green salad.
Notes
Tip
Serve with a green salad.
Variation
You can substitute chopped parsley for the spring onions for garnish.
