1 Nov 2010


Yet another of my favourites - it's so simple to cook, tastes fantastic and I think it makes a great comfort food!

The recipe came from my friend Jill. She cooked it for me when I visited her in Belfast and I fell in love!


Serves 2:
  • 200g Chicken Breast
  • 1 Tsp Thyme
  • 1 Tsp Oregano
  • ½ Tsp Cayenne Pepper
  • 2 Cloves Garlic
  • 1 Med Red or Green Peppers
  • Pinch of salt to taste
  • Black pepper to taste
  • 1 Med  Onion
  • 150g Basmati Rice
  • 1 Tbsp Tomato Puree
  • 400g Chopped Tomatoes
  • 1 Stock Cube
  • 1 pint

Cook the chicken, in the oven or just fry in a little oil, and shred.

Fry garlic, onion and pepper until soft

Add thyme, oregano and cayenne pepper, along with a bit of salt and pepper, saute for a couple of minutes.

Add tomato puree, tinned tomatoes, stock, rice and shredded chicken and some boiled water - enough to cover the rice, too little and the rice seems to take ages to cook, too much and it wont be absorbed leaving you with a bit of a runny mess! I tend to just cover the rice then add more if I think it needs it.

Cook for about 15 minutes or until rice is done.

If you are using rice that takes longer to cook (like brown!) add the chicken in a little later so it doesn't end up over-done.

Nutrition Data Per Serving
Calories (kcal)
Carbohydrate (g)
Protein (g)
Fat (g)
Fibre (g)
Fruit & Veg

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