1 tbsp olive oil

pack of 6 skinless boneless chicken thighs, cut into large chunks

2 tbsp chili paste

1 tbsp garlic infused oil

350g basmati rice

500ml hot chicken stock

3 peppers, sliced into strips

3 large tomatoes, deseeded and roughly chopped

small pack parsley, roughly chopped

2 red chilies, sliced (optional)

½ lemon, cut into wedges, to serve

Serves - 4


Heat the oil in a large pan over a medium heat. Rub the chicken with 1 tbsp of the chili and brown in the pan for 1 min each side until golden. Transfer to a plate and set aside.

Add the garlic infused oil and remaining chili paste, and give everything a stir. Tip in the rice and stir to coat.

Add the stock and return the chicken to the pan. Add the peppers and cover with a lid, then simmer gently for 25 mins until cooked.

About 5 mins before the end of cooking, add the tomatoes.

Recipe adapted from: Good Food
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