For my first recipe, we'll be looking at Tomato Rice with Chicken. Enjoy!
400g chicken breast, diced
1 cup long grain rice
1 small onion, chopped
1 tbsp tomato puree
1 tsp cumin
500ml chicken stock
Cooking oil (I like to use extra vigrin olive oil, but any cooking oil you prefer will do)
Total Time: 40-45 mins
Serves 2-3 as a main dish on its own, or 3-4 as a lunch or with an additional side dish
Wine - The chef's best friend
Heat some oil in a pan and add your chicken pieces. Fry until lightly browned, making sure the chicken is fully cooked all the way through. Once this is done, remove the chicken from the heat and set aside.
Heat some more oil in a large pot or sauce pan. Add you onion and cook on a medium heat until the onion starts to turn soft.
Add rice, tomato puree, cumin, and mix. Gradually add the chicken stock and chicken pieces. Bring to the boil and lower the heat, cooking for approx. 30 minutes, or until the rice has become soft and the mixture thickens.
Yeah, just ignore the bit I dropped on the counter there...
Season with salt and pepper to taste, and serve!
- Same on time by chopping your onion while the chicken cooks.
- If you haven't used unsalted chicken stock, avoid using too much salt or it'll spoil the flavour.
- You can also add more tomato puree or even chopped tomato pieces if you like.
- For a vegetartian varation, try replacing the chicken with peppers and mushrooms.