Chicken savoury riceby Paula Wilson |
| Preperation time: 10 mins Cooking time: approx 30 mins Serves: 4 |
| Recipe Ingredients |
| 2 chicken breasts, cubed; 115g diced pancetta or chorizo sausage; 1 onion, chopped; 1 red pepper, chopped; 1 clove of garlic, crushed; 4 tomatoes, peeled and chopped; 1 cup frozen peas; 1 cup rice; 1 teaspoon ground turmeric; 1 pint chicken stock; 2 tablespoons olive oil; salt and pepper; |
| Recipe Method |
| In a large casserole dish, brown the chicken
using the olive oil. Stir in the onion, garlic and turmeric and cook for a further couple of minutes. Add the pancetta, rice and stock. Stir and bring to the boil. Season. Cover and gently cook for 10 mins. Add the red pepper, tomatoes and peas. Cook for a further 15 mins, stirring regularly. |
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| Mediterranean
chicken with olives mixed bean pate Spicy prawn and chorizo paella Caribbean chicken casserole Red pepper and parsley crusted chicken with linguine |
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