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Chicken and Rice

A community recipe by penfold

Not tested or verified by Nigella.com

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Introduction

A heart-warming winter Spanish-style stew

Ingredients

Serves: 3

1 splash of olive oil
3 chicken breasts (chopped in medium size chunks)
1 chopped finely red onion (chopped finely)
1 chopped red bell pepper
2 cloves garlic
1 pinch of dried oregano
1 pinch of cayenne pepper
1 pinch of paprika
chile (chopped - to taste)
2 cans tinned tomatoes
1½ cups rice
12 fluid ounces vegetable broth
1½ teaspoons Dijon mustard
1 handful chopped fresh parsley
1 pinch of salt
1 pinch of pepper

Method

Chicken and Rice is a community recipe submitted by penfold and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Fry the onion and garlic in olive oil until soft.

Add the red bell pepper and fry for a couple of mins. Chop the chicken breasts and sprinkle them with the dried oregano, some cayenne pepper, paprika and dried chillies, to taste.

Rub this into the chicken and then fry it with the veg until sealed.

Add 2 tins of tomatoes - a cup and a half of rice and the vegetable broth.

Then stir in about a tsp and a half of dijon mustard. Cook it with the lid on for about 20 mins - letting the rice soak up the stock until is quite dry and the rice is cooked.

Season to taste and then stir in some chopped parsley.