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