serves 2
ingredients
1 tablespoon sunflower oil
4 chicken thighs
1 small onion, diced
2 celery sticks, diced
1 green pepper, seeded
and diced
100g/4oz long-grain rice
300ml/10fl oz chicken stock
1 fresh red chilli, seeded and
thinly sliced
225g/8oz okra, trimmed
1 tablespoon tomato purée
salt and freshly ground
black pepper
• Heat the oil in a wide pan. Fry the
chicken until golden. Remove the
from the pan. Stir in the onion,
celery and pepper, and fry for
1 minute. Pour off any excess oil.
• Add the rice and fry, stirring, for a
further minute. Add the stock and
heat until boiling. Add the chilli,
okra and tomato purée. Season
with salt and pepper.
• Return the chicken to the pan and
stir. Cover tightly and simmer
gently for 15 minutes or until the
rice is tender and the chicken is
cooked. Serve immediately.
No comments:
Post a Comment